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Prep your jalapeños by halving them and carefully removing the seeds. Set aside.
Get your 'breading' station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, Panko crumbs, non-dairy milk.
Stuff jalapeño halves with vegan cheese mixture, roll in milk, roll in flour, back in milk, roll in Panko crumbs, set aside. Pressing the Panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapeños are stuffed and breaded.
Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil - if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated 'fry' you may need to add more. 'Fry' each popper for about a minute or until the outside is deep golden brown. They don't need much because the oil is so hot.
Transfer the cooked poppers to a paper towel or baking rack to cool for a few minutes before serving.