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In a pot add the non-dairy milk, salt, and lemon juice. Cook on the stove for 15 minutes. Start with high heat to bring it to a boil and cook the remaining of the 15 minutes on a medium low. Watch it so it does not boil over.
Place a large piece of cheesecloth over a sieve or strainer and then place in a pot to catch the liquid. Pour the curdled non-dairy milk carefully into the cheesecloth or scoop it in. Allow it to sit for at least 10 minutes (or up to 30 minutes). This will get a lot of the liquid out. Then once it is cool enough to handle use your hands to squeeze out more excess liquid.
Take the curds and place them in a bowl. Add in the vegan yogurt and gently mix together. Don’t be too rough as to not break up the curds.
Taste and add more salt. Enjoy right away or chill in the fridge for at least 30 minutes.