What are these white spots in my bread dough?
It's impossible to say what it is - but I am quite sure what it isn't. I have never seen or heard of a pathogen (mold or otherwise) which is able to build visible colonies during such a short time at room temperature, especially in the presence of yeast. And your yeast was not dead - the dough rising proves it.
This is almost sure some ingredient not being mixed well. There are a few alternative explanations such as you covering the bowl with a nonpermeable lid and having enough condensation to drop onto the dough surface, or maybe (and we are getting into really weird/rare territory here) the vegan substitutes acting in unusual ways and managing to clump somehow. I would bake and eat - it is one of the exceptions where I can't connect this unusual photo to the &quot;when in doubt, throw it out&quot; rule.