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Sanitize Your Equipment! Please do not boil the plant milk, this will ultimately change its structure, but pour boiling water over containers and equipment which you will use!
Be patient and use lukewarm plant milk, as too hot or too cold can harm the bacteria. 35 39C is your sweet spot when cooling down from scalding point.
You can add a teaspoon of sugar per liter of milk to feed the bacteria without overdoing it. Excessive sugar can preserve rather than ferment.
Most of all plant milks will re-culture well. Soy milk and coconut are usually the most successful,
Once set, vegan yogurt made from plant milk might separate into curds and whey. This is normal. Simply refrigerate to thicken and then drain any excess liquid with a cheesecloth. You could also hang it and have an even thicker consistency!