Ingredients:
- Lavender Vanilla Bean Icing
- 1 tbsp dried lavender flowers
- Scrapings from 1 large vanilla bean
- ½ cup unsweetened plant-based milk (almond recommended)
- 4 cups powdered sugar
- Lavender Vanilla Bean Cream
- ¼ cup unsweetened cashew yogurt
- ¼ cup vegan butter, softened
- ¼ cup coconut cream
- ½ cup prepared lavender icing
- Beignets
- 1 tbsp active dry yeast
- ⅓ cup sugar
- 1½ cups unsweetened plant-based milk, lukewarm
- ½ tsp salt
- 2½ cups all-purpose flour
- Oil for frying
Instructions:
- Whisk all icing ingredients until smooth; set aside.
- Beat cashew yogurt and vegan butter until fluffy. Add coconut cream and ½ cup icing; mix until smooth. Chill until ready to use.
- Dissolve yeast in lukewarm plant-based milk and let sit 5 minutes until foamy. Stir in sugar and salt.
- Add flour gradually and mix until a smooth dough forms. Place in a greased bowl, cover, and let rise until doubled (about 2 hours).
- Divide dough in half. Roll one half into a 10×10-inch square and cut into 16 squares. Let rise 30–45 minutes.
- Heat oil to 350°F (180°C). Fry dough squares in batches, about 30 seconds per side, until golden. Drain on paper towels.
- Fill beignets with lavender cream using a piping bag. Spread about 1 tablespoon icing on top of each. Serve immediately.