Homemade Vegan Yogurt

Place arrowroot powder, tapioca flour, flaxseed meal, and guar gum separately into 4 small disposable cups with enough water to dissolve each.

Bring almond milk to a boil in a saucepan. Add the dissolved arrowroot, tapioca, flaxseed, and guar gum. Add, one at a time, the agar agar, xanthan gum, ground soy lecithin granules, and soy-sunflower lecithin, whisking vigorously after each addition. Blend using an electric mixer until well combined. Continue cooking until an instant-read thermometer inserted in the yogurt mixture reads 90 to 115 degrees F (32 to 46 degrees C), about 5 minutes.

Stir vegan yogurt starter into the saucepan with the yogurt mixture; mix well. Pour yogurt into jars.

Turn on the oven light. Place jars on the top rack in the oven; cover with a cloth. Close the door and let yogurt sit until thickened to desired consistency, 7 to 9 hours. Seal jars or pour yogurt into an airtight container and refrigerate.