Prepare the Lavender Vanilla Bean Icing and Cream:
In a medium bowl, whisk together the dried lavender, vanilla bean scrapings, plant-based milk, and powdered sugar until smooth. Set aside.
In a stand mixer fitted with the whisk attachment, cream together the cashew yogurt and softened vegan butter until light and fluffy. Add the coconut cream and ½ cup of the prepared lavender icing. Mix until well combined.
Cover the cream mixture and refrigerate until ready to use.
Make the Beignets:
In the bowl of a stand mixer (or a large bowl if mixing by hand), dissolve the yeast in ¼ cup of lukewarm water. Let it sit for about 5 minutes until it becomes bubbly.
Stir in the lukewarm plant-based milk, sugar, and salt until well combined. Gradually add the flour, 1 cup at a time, until a smooth dough forms.
Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and allow it to rise in a warm place until it doubles in size, about 2 hours. (Alternatively, refrigerate the dough overnight for a slow rise.)
Shape and Fry the Beignets:
Once the dough has risen, divide it in half. Roll out one half into a square (approximately 10×10 inches) and cut into 16 smaller squares. Place the squares on a tray and let them rise for an additional 30 to 45 minutes.
Heat 3 inches of oil in a large, deep pan to 350°F (180°C). Line a plate with paper towels.
Fry the dough squares, a few at a time, for about 30 seconds on each side, or until golden brown. Use a slotted spoon to remove the beignets and place them on the paper towel-lined plate to drain.
Fill and Ice the Beignets:
Fill a pastry bag fitted with a long narrow tip with the lavender vanilla bean cream. Pipe the cream into the centers of each beignet.
Spread about 1 tablespoon of the lavender vanilla icing on top of each beignet.
Serve immediately for best flavor and texture.