Warm the plant-based milk until it reaches 100°F to 110°F (40°C to 45°C). Combine the warmed milk with the instant yeast and set aside for 5 minute until the yeast becomes active and foamy.

In a large mixing bowl or the bowl of a stand mixer, combine the flour, granulated sugar, and nutmeg. Add the plant-based yogurt and the yeast mixture to the dry ingredients. Mix until a a very-insanely dry and shaggy dough forms.

Add the room-temperature vegan butter, and salt to the dough. Knead the dough using a stand mixer fitted with a dough hook or by hand on a floured surface for 8-10 minutes, until it is smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare the filling by creaming the vegan butter and plant-based yogurt together in a bowl. Stir in the brown sugar, cinnamon, and cloves until smooth. Set aside.

Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 18 x 12 inches (45 x 30 cm).

Spread the cinnamon filling evenly over the dough, leaving a ½-inch (1 cm) border on all sides. Starting with the longer edge, roll the dough tightly into a log. Pinch the seam to seal.

Using a sharp knife, slice the log lengthwise into 2 equal halves. Position the halves with the cut sides facing up. Twist them together, keeping the cut sides exposed, to form a braid. Transfer the twisted dough into a greased 9 x 5-inch (23 x 13 cm) loaf pan.

Cover the pan loosely and let the dough rise for 30-40 minutes, or until it has puffed up and fills the pan.

Preheat the oven to 350°F (175°C). Bake the babka for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

While the babka bakes, prepare the syrup by heating the water and brown sugar over medium heat until the sugar has dissolved. Remove from heat and stir in the vanilla powder, if using.

As soon as the babka comes out of the oven, brush the syrup generously over the surface. Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.