Lavender Vanilla Bean French Beignets (Vegan)

Lavender Vanilla Bean Icing:

• 1 tablespoon dried lavender flowers
• scrapings from 1 large vanilla bean
• 1/2 cup unsweetened plant-based milk
• 4 cup powdered sugar

Lavender Vanilla Bean Cream:

• 1/4 cup unsweetened cashew yogurt
• 1/4 cup 1/2 stick vegan butter, softened
• 1/4 cup coconut cream
• 1/2 cup prepared lavender icing

Beignets:

• 1 tablespoon active dry yeast
• 1/3 cup sugar
• 1 1/2 cups unsweetened plant-based milk
• 1/2 teaspoon salt
• 2 1/2 cups all purpose flour

1. First make your icing and filling, Whisk together the ingredients for the icing in a medium bowl until smooth. and set aside. Combine yogurt and butter in a stand mixer fitted with whisk attachment. Beat together until creamed and fluffy. Add cream and 1/2 cup of icing then mix until combined. Cover and place mixture into the fridge until ready for it.

2. In the bowl of a stand mixer (or a large bowl if doing by hand), dissolve yeast in water and allow to sit for about 5 minutes until bubbly. Stir in coconut milk and sugar, then and salt until combined. Add flour a cup at a time until it comes together into a smooth dough. Place in a greased bowl, cover with a damp towel or plastic wrap, and place in warm place to rise until doubled in size, about 2 hours. (Alternatively, you can refrigerate the dough overnight.)

3. When dough is ready divide it in half. Roll one half out into a square, roughly 10×10, and cut into 16 squares. Place the squares on a tray and allow them to rise for 30 to 45 minutes.
4. Heat about 3 inches of oil in a large high-sided pan to (180 C) and line a plate with paper towels. Drop dough squares, a few at a time, gently into oil and fry on each side for about 30 seconds or until golden brown. Remove with a slotted spoon and place on prepared plate.
5. Now fill a pastry bag fitted with a long narrow tip with the lavender cream and pipe into the centers then spread about 1 tablespoon of icing on top of each. Serve asap.