In a large mixing bowl, sift together self-raising flour and salt. Rub in chilled vegan butter until it resembles coarse breadcrumbs.

Create a well in the center of the flour mixture and pour in dairy-free milk. Stir gently with a fork until a slightly sticky dough forms.

Turn the dough onto a floured surface and gently knead for about 1 minute to form a smooth consistency.

Transfer the dough disk to a greased Dutch oven. Score the top in 8 wedges with a sharp knife.

Preheat oven to 200°C (392°F) and bake the damper for 35-40 minutes until golden brown and hollow sounding when tapped.

Remove from the oven and let rest for 5 minutes before transferring to a wire rack to slice.