In a stand mixer fitted with the paddle attachment OR un a large bowl with a wooden spoon, cream the non-dairy butter and sugar.
Add molasses and plant milk and stir well.
Add flour, salt, baking soda and all the spices and stir well. The dough should come together fairly easily, but if you need to add 1 or 2 additional teaspoons of plant milk you can.
Form a disc with the dough, wrap it in plastic wrap and chill in the refrigerator for at least and hour, or up to 3 days.
Preheat oven to 325* and line a sheet tray with parchment.
Lightly flour your work surface and rolling pin. Roll the gingerbread dough out to about ⅛ of an inch.
Use a cookie cutter to cut desired shapes. Then transfer cookies to the parchment lined baking sheet. Press remaining scrap dough back into a disc, wrap in plastic and return to the refrigerator.
Bake cookies in a 325* oven for 18-22 minutes or until they are just starting to darken around the edges and the center of the cookie feels set when you press it with a finger.
Cool cookies on the baking sheet for 5 minutes then transfer to a cooling rack to completely cool.
Repeat with remaining dough.
Cool completely before decorating.