Stir together almond smilk (soy milk), flax seeds meal, agave nectar, oil, yeast, salt and cardamom in a large bowl. Add flour, and mix thoroughly with the wooden spoon.

Cover with lid or plastic wrap (I draped the bowl with kitchen towel for extra sealing), let stand for 2½ hours at room temperature.

Transfer the bowl to the fridge and let rest overnight.

Coat a baking sheet with cooking spray or line it with parchment paper. Remove half of the dough from the refrigerator (reserve the other half for later; dough keeps good for up to 5 days in the fridge).

Divide dough into 3 equal pieces, roll each piece into 18" long rope on a floured surface.

Place dough ropes side by side 2 inches apart on the prepared baking sheet. Pinch ends together and tuck under. Loosely braid dough ropes, then pinch ends together.

Cover braided loaf with kitchen towel or plastic wrap, and let rest for 30 minutes.

Preheat oven to 375ºF. Brush top of the loaf with soy milk and sprinkle generously with sugar.

Bake for 30-45 minutes, or until golden brown.