Slice each jalapeño in half lengthwise and remove the seeds and membranes using the tip of a paring knife or a sharp teaspoon. Set aside.

In a medium bowl, thoroughly mix together the cream cheese, cheddar shreds, cilantro, garlic, onion, and vegan bacon if using.

Fill the jalapeño halves with the cream cheese mixture and press gently with slightly moistened palms to secure the filling.

Place the flour in a shallow bowl, mix together the plant milk and hot sauce in another shallow bowl, and the bread crumbs in a third shallow bowl. Dip each filled jalapeño first into the flour, then into the curdled milk, and finally into the bread crumbs until evenly coated on all sides. *If the coating seems too thin, give each popper a quick dip back into the milk followed by another coating of breadcrumbs.

For frying, pour the oil into a deep skillet or saucepan and heat over medium heat. After about 2 minutes, test the oil with a small piece of bread crumb; it should sizzle immediately. Fry the jalapeño poppers in batches for 3 to 4 minutes, turning as needed, until golden brown and crisp all around.

Transfer to a wire rack suspended over a baking pan to drip dry and cool slightly.