Lemon Sweet Cream with Winter Fruit

Lemon Sweet Cream:
1 1/2 cups raw cashews, soaked for 2 hours
1/3 cup lemon juice
1/4 cup plus 1 TB raw agave nectar
1/2 cup plus 1 TB spring water
2 TB coconut oil, melted in warm water
1 TB lemon zest
Blend all ingredients until completely smooth.
Pour into 4 jars, glasses, or 1 large bowl and let set in the fridge for 1 hour.

Winter Fruit topping:
1 Grapefruit, peeled and skin removed
1/3 cup pomegranate Arils
Top each jar, glass or entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

makes 4 cream pots
(From The Bee’s Knees Kitchen)