Preheat your oven to 400 degrees and line a smallbaking sheetwith parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 5-10 minutes. Set aside to cool.

Once the cashews are cooled, place them in a medium bowland cover them with water. Cover them with plastic wrap and refrigerate for 8 hours.

Once the cashews have sat for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and a tiny pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. Set aside.

In a largeblender, add the remaining ingredients (up to the coconut flakes) and blend until smooth. The mixture should be quite thick and creamy.

Divide the smoothie between two bowls and swirl in 2 Tbsp of the cashew cream*.

Garnish with additional cashews, coconut flakes and pomegranate seeds.

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