In a bowl, put the lemon juice with 2 1/2 cups of soy milk and allow to set.
Put the rest of the soy milk in a pot, add the cardamoms, cut the vanilla pod and add the seeds with the pod. Allow to boil for 5 minutes to impregnate the spices, add the almond cream with allulose and agar, and keep heating over medium heat, stirring constantly.
When the cream starts to boil, keep stirring until the agar has dissolved. Maintain a gentle boil for 2 minutes before adding the soy milk and lemon mixture. Stir until combined. Remove the vanilla pod and cardamom seeds and distribute into 6 molds. Allow to cool for at least 2 hours.
Blend the pomegranate arils with water, strain, then transfer to a pot with sugar and lemon. Bring the liquid to a boil over medium heat and adjust the temperature to maintain a gentle boil. Reduce for around 45 minutes, stirring every now and then so the sugar does not stick to the bottom of the pot. Lower the heat to minimum and cook for another 15 minutes. It will be done once you can dip a spoon and the syrup sticks to it.
To assemble, turn the molds over the plates and pour some tablespoons of reduction. Use fresh arils for decoration.