Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

In a food processor, place spelt flour, sugar, and salt. Pulse three to four times until combined.

Scoop the cream cheese one tablespoon at a time and add it to the flour. Cut the vegan butter into one-tablespoon pieces and add to the flour. Pulse 10 to 12 times and then process until a dough ball forms and the dough comes together when pressed between your fingers.

Divide the dough into two equal parts. Roll each piece of dough between two pieces of parchment paper into a 10-inch diameter disk that is one-fourth-inch thick. Save the scraps of dough.

Evenly spread three tablespoons of preserves on each dough disk. Sprinkle one-third cup of chopped nuts and two tablespoons of dried blueberries on each disk of dough.

Using a sharp knife, cut each dough disk into 16 wedges. The easiest way to do this is to cut the dough into quarters and each quarter into four even triangles. Roll each wedge from the outer edge of the disk (wider part of the wedge) towards the center.

Brush each of the rugelach with plant-based milk and sprinkle with sparking sugar.

Place the rugelach on the prepared baking sheets and place them in the freezer for 20 minutes. Do not skip this step.

Bake for 22 minutes. Let them cool completely before eating.