Set a pan over medium heat. Add soy milk + sugar + cornstarch + agar-agar.
Bring it to a boil. Turn off the heat.
Strain the mixture onto a large bowl. Let it cool for 20 minutes, or bring down the temperature to 30-35 degree Celsius (around 95 F).
Once it's cool (or warm...depending on how you look at it), add the contents of 2 probiotic capsules. Mix well.
Cover the bowl and let it rest for 12 hours over the counter.
*After 12 hours* Transfer the yogurt to your fridge and let it chill for 5 hours. Meanwhile, lightly warm 1.5 cups of soy milk and add the saffron strands. Set aside and let them infuse.
*After 5 hours* Transfer half of the yogurt to your blender + banana + sugar + saffron-infused soy milk + cardamom powder. You can use the other half of yogurt for other applications (like granola bowl, or more lassi).
Blend until nice and creamy. Garnish with chopped almonds, cashews, saffrons, and dried rose petals. Serve chilled.
Remember, it takes around 12 hours for the soy yogurt to be ready so planning ahead definitely helps. I also froze my bananas during this interval so it makes the lassi extra creamy.
You can definitely use store-bought vegan yogurt if you'd like.