Heat 2 Tbsp vegan butter in a nonstick pan on medium. Add cashews and raisins. Toast until the cashews are light brown in color and raisins become plump, stirring continuously. Remove from the pan and set aside.

In the same pan, add 1 Tbsp. vegan butter on medium heat. When vegan butter is melted, add the Bulgur wheat and stir continuously until a nutty aroma is released. This should take about 4-5 minutes. 

In the same pan, add 2 cup of boiling water to the Bulgur and cook for 8-10 minutes with the lid on. Stir occasionally.  

When the Bulgur wheat is cooked through and soft but not mushy, add coconut milk and sugar. Mix well.  

Add ½-1 cup water. Mix. Cover and cook for 8-10 minutes.  

Mixture will slightly thicken. 

Add cardamom powder, cashews, and raisins. Mix well. Remove from heat. Serve hot.