Preheat the oven to 350o F.
In a medium saucepan combine the dairy free milk and butter. Bring the mixture to boil, stirring occasionally with a wooden spoon.
Add the flour to the saucepan and a pinch of salt, stir. Keep stirring until the mixture pulls away from the side of saucepan. Take it off the burner and let it cool slightly.
Add a tablespoon of egg replacer at a time and stir to mix after each one.
Scoop a teaspoon of dough, shape it into a ball roughly. Place it onto a baking tray, repeat until all the dough is used up.
Bake for 45 minutes.
While the churros are cooking, add the SoulBee honey powder, brown sugar and cinnamon to a shallow dish, for dredging the churros.
Cool the churros for a minute. Then roll the churros in the cinnamon mixture. Repeat until all done.