Ingredients
For the Icing
- 1 cup Powdered Sugar – Essential for sweetness and smooth texture
- 2 tablespoons Plant-Based Milk (Almond milk recommended for subtle flavor)
- 1 teaspoon Dried Lavender Flowers – Use culinary-grade lavender
- 1 Vanilla Bean – Fresh for best flavor, paste or extract is less preferred
For the Filling
- 1/2 cup Cashew Yogurt – Can substitute any non-dairy yogurt
- 1/4 cup Vegan Butter – Coconut oil is an optional flavorful alternative
- 1/4 cup Coconut Cream – Can increase vegan butter instead if preferred
For the Dough
- 1 cup Active Dry Yeast – Ensure freshness for best rise
- 2 tablespoons Sugar – Sweetens and activates yeast
- 1 teaspoon Salt – Enhances flavor and dough texture
- 3 cups All-Purpose Flour – Gluten-free blend can be used as substitute
- Warm Plant-Based Milk – For activating yeast and dough (approx. 1 cup)
- Oil for Frying – Vegetable or canola oil works well
Instructions
- Prepare the Icing: In a medium bowl, whisk together powdered sugar, plant-based milk, dried lavender flowers, and vanilla bean seeds scraped from the pod until smooth; set aside for later drizzling.
- Make the Filling: Using a stand mixer, combine cashew yogurt and vegan butter and beat until light and fluffy. Gradually mix in the coconut cream and a portion of the prepared icing to form a creamy filling.
- Activate Yeast: In a large bowl, combine lukewarm plant-based milk, sugar, and active dry yeast. Let the mixture sit for about 5-10 minutes or until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour and salt. Gradually add this flour mixture into the yeast mixture, stirring continuously until a sticky dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead thoroughly for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour and 30 minutes, or until doubled in size.
- Shape Beignets: Once risen, roll out the dough on a lightly floured surface to about 1/2 inch thickness. Cut the dough into squares or rectangles of your preferred size.
- Fry Beignets: Heat oil in a deep fryer or heavy pot to approximately 350°F (175°C). Fry the dough pieces in batches for about 2-3 minutes per side or until golden brown and puffed.
- Drain and Garnish: Remove the beignets from oil using a slotted spoon and place them on paper towels to drain excess oil. While still warm, dust generously with powdered sugar and drizzle with the prepared lavender vanilla icing before serving.
Notes
- Ensure yeast is fresh and milk is lukewarm (not hot) to activate yeast properly.
- Use culinary-grade dried lavender to avoid bitterness or pesticides.
- For gluten-free option, substitute all-purpose flour with a suitable gluten-free blend.
- You can replace vegan butter with coconut oil for a different flavor profile.
- Make sure oil temperature remains consistent for even frying and puffing.
- Store leftover beignets in an airtight container; reheat briefly before serving for best texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Vegan
- Diet: Vegan
