Preheat oven to 400 F. Spray or brush a small bundt pan with oil, reserve.
In a small pot, combine the vegan butter, brown sugar, coconut cream and vanilla and bring to a boil over medium-high heat. Reduce the heat so the caramel doesn't boil over, and cook for 5 minutes. Take off the heat and let cool to room temperature.
In a cup, stir the non-dairy milk, cider vinegar and oil and let stand while you mix the dry ingredients. In a large bowl, mix the pastry flour, all-purpose flour, baking powder, baking soda and salt. Stir the wet mixture into the dry mixture, and stir until combined.
Drizzle 1/2 cup of the caramel into the bundt pan and sprinkle with 1/3 of the walnuts. Use a 1 tablespoon-sized cookie scoop or a tablespoon to scoop portions of dough, then drop into the caramel, leaving a little space between them, until the bottom is covered. Sprinkle with nuts, drizzle with caramel, and keep going, until the dough is all in the pan. Drizzle any extra caramel over the top.
Bake for 30 minutes, until the top is golden brown and the caramel bubbles around the edges.Cool in pan for 5 minutes, then hold a large plate tightly to the pan and flip -do this over a baking sheet or the sink in case some extra caramel gets loose. Use a spatula to scrape the caramel out of the pan and drizzle over the biscuits.
Serve at room temperature, and eat with your fingers! Store in the refrigerator, tightly covered, for up to 4 days, and warm portions in the microwave or oven to serve.