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Add the full can of coconut milk, soy milk, and yogurt to a saucepan and whisk well to combine.
Slowly heat over medium-low heat for about 10 minutes, until the temperature reaches 85-90°C (185-194°F).
Remove the pot from the heat and stir in the apple cider vinegar and lemon juice.
Place the pot back on the heat and continue to heat on medium heat for another 10 minutes, without agitating the pot - it should be bubbly and foamy on top and some of the curds will appear to be separating from the liquid.
Remove the pot from the heat again and let it cool completely to room temperature for 30-40 minutes.
Place a fine-mesh sieve or colander over a large mixing bowl and line the sieve/colander with cheesecloth.
Transfer the cooled cream to the lined sieve/colander.
Secure the top of the cheesecloth with a rubber band or loosely cover it with foil or a large plate.
Refrigerate for 12-24 hours.
After the cheese is chilled and strained, transfer the mascarpone to a large mixing bowl and whisk for 3-5 minutes until smooth and creamy.