First, either soak the cashews for 3 hours, or boil for 30 minutes. You want them to be soft so that they can easily be pureed.

In a medium bowl, whisk together the agave syrup, coconut oil, lemon extract, juice, zest, and cashew milk until smooth.

In a food processor or high-powered blender, combine the cashews with the agave mixture you just made, and process on high speed until completely smooth and creamy.

Grab your pie crust, and pour in about half of the cashew mixture. Dollop about half of the raspberry jam on top, and gently swirl them together. Top with the remaining cashew cream and the rest of the jam, and swirl the top as well.

Decorate the pie with the raspberries and lemon slices, and refrigerate overnight so that the pie completely solidifies. You can also freeze it for 6-8 hrs, but then you will have to let it thaw out before you can eat it. Serve and enjoy!