Vegan Lavender Vanilla Beignets

These Lavender Vanilla Bean French Beignets are an elegant, floral twist on a classic French pastry. Light, airy, and delicately infused with lavender and vanilla, these beignets are fried to golden perfection, then filled with a luscious lavender vanilla bean cream and topped with a smooth icing. Whether you’re looking for a refined dessert or a unique brunch treat, these vegan beignets are sure to impress.

Why You’ll Love This Recipe

• Completely Vegan – No dairy or eggs, yet just as indulgent as traditional beignets.
• Unique Floral Flavor – Lavender and vanilla add an aromatic, gourmet touch.
• Light and Airy Texture – These beignets are soft on the inside with a crispy, golden exterior.
• Perfect for Special Occasions – A great choice for brunch, high tea, or a fancy dessert.
• Make-Ahead Friendly – Dough can be prepared the night before for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lavender Vanilla Bean Icing

• Dried lavender flowers
• Vanilla bean (scrapings)
• Unsweetened plant-based milk (such as almond)
• Powdered sugar

For the Lavender Vanilla Bean Cream

• Unsweetened cashew yogurt
• Vegan butter (softened)
• Coconut cream
• Prepared lavender icing (from above)

For the Beignets

• Active dry yeast
• Sugar
• Unsweetened plant-based milk (lukewarm, such as almond)
• Salt
• All-purpose flour

Directions

1. Prepare the Icing and Filling

1. Make the Icing – In a bowl, whisk together the dried lavender flowers, vanilla bean scrapings, plant-based milk, and powdered sugar until smooth. Set aside.
2. Make the Filling – In a stand mixer, beat together cashew yogurt and softened vegan butter until fluffy. Add coconut cream and ½ cup of the prepared icing, mixing until well combined. Cover and refrigerate until needed.

2. Make the Dough

1. Activate the Yeast – In the bowl of a stand mixer (or a large bowl if kneading by hand), dissolve the yeast in lukewarm plant-based milk. Let sit for 5 minutes until bubbly.
2. Mix the Dough – Stir in sugar and salt, then gradually add flour one cup at a time, mixing until a smooth dough forms.
3. First Rise – Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place until doubled in size (about 2 hours). Alternatively, refrigerate the dough overnight.

3. Shape and Fry the Beignets

1. Roll and Cut the Dough – Once risen, divide the dough in half. Roll out one half into a 10×10-inch square, then cut into 16 smaller squares.
2. Second Rise – Place the dough squares on a tray and let them rise for 30–45 minutes.
3. Heat the Oil – In a deep, heavy-bottomed pan, heat about 3 inches of oil to 350°F (180°C). Line a plate with paper towels.
4. Fry the Beignets – Fry a few dough squares at a time, flipping after 30 seconds per side, until golden brown. Remove with a slotted spoon and drain on the prepared plate.

4. Fill and Glaze

1. Pipe the Filling – Fill a pastry bag fitted with a long narrow tip with the chilled lavender vanilla bean cream. Pipe into the centers of the beignets.
2. Glaze the Beignets – Spread about 1 tablespoon of lavender icing on top of each beignet.
3. Serve Immediately – Enjoy while warm for the best texture and flavor.

Servings and Timing

• Yield: 20 beignets
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Rising Time: 1 hour 30 minutes
• Total Time: 2 hours 25 minutes

Variations

• Rosewater Beignets – Substitute lavender with a few drops of rosewater for a floral alternative.
• Chocolate Lavender Beignets – Add 2 tablespoons of cocoa powder to the dough for a rich, chocolatey version.
• Berry Cream Filling – Fold in mashed raspberries or blueberries into the filling for a fruity contrast.
• Lemon Glaze – Swap out the lavender icing for a lemon zest-infused glaze for a fresh citrus twist.
• Nut-Free Option – Replace cashew yogurt with soy or coconut yogurt.

Storage/Reheating

• Room Temperature: Store unfilled beignets in an airtight container for up to 2 days.
• Refrigeration: Keep filled beignets refrigerated for up to 3 days.
• Freezing: Freeze unglazed beignets in a sealed bag for up to 1 month. Thaw and glaze before serving.
• Reheating: Warm beignets in an oven at 300°F (150°C) for 5 minutes to refresh their texture.

FAQs

What is the texture of these beignets like?

These beignets are light, airy, and slightly crisp on the outside, with a soft, pillowy interior.

Can I use instant yeast instead of active dry yeast?

Yes! Use ¾ tablespoon of instant yeast and skip the activation step.

Why did my beignets turn out dense?

Make sure to allow the dough to rise fully before frying. Underproofed dough can result in dense beignets.

Can I bake these instead of frying?

Yes, but they will have a different texture. Bake at 375°F (190°C) for 12–15 minutes until golden.

How do I prevent the beignets from absorbing too much oil?

Ensure the oil is at the right temperature (350°F/180°C) and avoid overcrowding the pan.

Can I make the dough ahead of time?

Yes! Refrigerate the dough overnight and continue with shaping and frying the next day.

Do I have to use a piping bag to fill the beignets?

While a piping bag is ideal, you can also slice the beignets open and spoon the filling inside.

Can I substitute the coconut cream in the filling?

Yes, you can use vegan whipped cream or additional cashew yogurt for a similar texture.

What’s the best oil for frying beignets?

Use neutral oils like vegetable, canola, or sunflower oil for the best results.

Can I make smaller or larger beignets?

Yes! Adjust the dough squares to your preferred size, but remember to modify frying time accordingly.

Conclusion

These Vegan Lavender Vanilla Bean French Beignets are a luxurious, plant-based take on a classic French pastry. Infused with floral lavender and rich vanilla, they offer a perfect balance of flavors and textures. Whether you’re serving them for brunch, a special dessert, or simply indulging in a homemade treat, these beignets are sure to delight. Enjoy them warm, filled with creamy lavender vanilla bean goodness, and dusted with sweet glaze!

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