In a small mixing bowl, combine the warm water, sugar, and yeast and let it sit for 5-10 minutes

Meanwhile, in a large bowl, whisk the flour, baking soda, and salt

Add the almond milk, olive oil, and vanilla to the yeast mixture

Slowly mix the wet ingredients with the dry ingredients and mix until a dough is formed

On a lightly floured surface, knead the dough a few times

Place the dough in a lightly greased bowl, cover it with plastic wrap, and let rest in a warm place for 10 minutes to let the dough rise

Roll the dough out into a 9x9-inch square and use a pizza cutter or sharp knife to cut into pieces about 1-inch square

Heat an inch of vegetable oil in a cast-iron skillet to 350F

Carefully add a few beignet squares to the hot oil and cook for about 2 minutes per side, until golden brown

Remove from the oil and cool on a rack with paper towels underneath to catch dripping oil

Repeat with the remaining dough

Sprinkle with powdered sugar if desired before serving