• Preheat oven to 350°F/180°C. Spray a baking sheet with vegetable cooking spray
• Prepare Jalapeños. Cut the jalapeños in half and remove seeds. I recommend wearing gloves and being very careful about what you touch when handling jalapenos. Their oil is very hot and can spread easily.

For the Cream Cheese Filling

• Place the vegan cream cheese and shredded vegan Daiya cheese, 1 tablespoon of soymilk, garlic powder and sea salt in a bowl and stir together until well combined.
• Stuff each halved jalapeño with the vegan cream cheese mixture. 

For the Dipping Stations

• In a medium bowl, combine 2 tablespoons of ground flaxseed, nutritional yeast flakes, and 3/4 cup of soy milk and stir. 
• Place the flour on one plate and the breadcrumbs on another plate. Your dipping station should go in this order: Flour plate, Flaxseed/Egg bowl, Breadcrumbs plate.
• Roll each stuffed jalapeño in the flour, followed by a dip in the Flaxseed/Egg bowl (roll it around so all sides are covered), followed by a final dip in the breadcrumbs.
• Place the breaded poppers on the prepared pan. Place the pan in the oven and bake for 30 minutes, until golden brown on top.
• Allow them to cool a little and serve warm.