Combine the plant milk with lemon juice and set aside. If using a commercial egg replacer, prepare according to package directions and set aside.

In a large bowl, whisk together the dry ingredients - cornmeal, flour, baking powder, salt, and garlic powder.

Add the onion, milk mixture, and egg replacer. Stir just until combined.

Refrigerate the cornmeal batter for about 20 minutes. This gives the cornmeal time to absorb some of the moisture, helps the flavors meld, and improves the texture. The consistency of the batter will be like wet cement.

Set a 9-inch saucepan over medium-high heat and add the oil. When the oil is hot, work in batches to carefully set rounded spoonfuls of the wet mixture into the hot oil, leaving a bit of space so they are not overcrowded. Fry for about 1 minute, until golden brown, then turn and continue cooking the other side until it reaches golden color.

Use a slotted spoon to transfer the hot hush puppies to a large plate lined with a kitchen cloth or paper towels to absorb any excess oil. Serve warm or at room temperature.