1️⃣ Prepare the Lavender Vanilla Bean Icing & Filling

1. Make the icing: In a medium bowl, whisk together powdered sugar, plant-based milk, lavender flowers, and vanilla bean scrapings until smooth. Set aside.
2. Make the filling: In a stand mixer (or a bowl with a whisk), beat cashew yogurt and softened vegan butter until fluffy.
3. Add the coconut cream and ½ cup of the prepared icing, mixing until combined. Cover and refrigerate until ready to use.

2️⃣ Make the Beignet Dough

1. In the bowl of a stand mixer (or a large mixing bowl), dissolve yeast in warm plant-based milk. Let sit for 5 minutes until bubbly.
2. Stir in sugar and salt, then add the flour, one cup at a time, until a smooth dough forms.
3. Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, until doubled in size. (For an overnight option, refrigerate the dough and use it the next day.)

3️⃣ Shape & Fry the Beignets

1. Once the dough has risen, divide it in half. Roll out one half into a 10×10-inch square and cut into 16 equal squares.
2. Place the dough squares on a tray, cover, and let them rise for 30 to 45 minutes.
3. In a large high-sided pan, heat 3 inches of oil to 350°F (180°C).
4. Carefully drop a few beignet squares into the oil and fry for 30 seconds per side, until golden brown.
5. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

4️⃣ Fill & Glaze the Beignets

1. Fill a pastry bag fitted with a long narrow tip with the lavender vanilla bean cream. Pipe it into the center of each beignet.
2. Spread about 1 tablespoon of icing on top of each beignet.
3. Serve immediately and enjoy while warm!