Preheat oven to 350*. Grease and flour an 8 X 4 loaf pan and insert a parchment sling across the center for easy removal after baking.
Into a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
Into another medium bowl, combine non-dairy milk, non-dairy yogurt, lemon juice or vinegar, vanilla extract, and the seeds from the vanilla bean. Whisk well to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
Into the stand mixer, add half of the wet mixture and mix on low until it is well combined, scraping the bowl as needed.
Next, add half of the dry mixture and mix on low until it just begins to combine. Scrape the bowl down.
Add the remaining wet mixture and mix on low until it just begins to combine, Scrape the bowl down again.
Finally, add the remaining dry ingredients and mix on low until it is incorporated. Remove the bowl from the mixer and fold with a spatula to make sure the bottom of the batter is fully combined.
Scrape batter into the prepared loaf pan and level the batter out with a spatula or knife.
Bake in a 350* oven for 42-46 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for an hour.