In a medium bowl, whisk together the dried lavender, vanilla bean scrapings, plant-based milk, and powdered sugar until smooth and creamy. Set it aside.

Using a stand mixer, cream together the unsweetened cashew yogurt and softened vegan butter until fluffy. Gradually add coconut cream and ½ cup icing, mixing until well combined. Refrigerate until ready to use.

Combine lukewarm plant-based milk and sugar in a bowl, then stir in active dry yeast. Allow it to sit for 5-10 minutes until frothy.

In a large bowl, whisk together all-purpose flour and salt. Create a well in the center for the yeast mixture.

Pour the activated yeast mixture into dry ingredients and mix until a rough dough forms. Knead on a floured surface for 5-7 minutes. Place it in a greased bowl to rise.

Roll out the risen dough to ½-inch thickness, cut into squares, and fry in oil at 350°F (175°C) for 2-3 minutes on each side until golden brown. Drain on paper towels.

While the beignets are still warm, coat each one in the remaining icing, allowing it to drizzle over the sides. Serve warm.