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Pour boiling water over the cashew nuts and leave to soak for 1 hour, or overnight in cold water.
Drain and add the cashews to the bowl of a food processor or high-powered blender and give a few pulses.
Add the avocados, basil, garlic, cumin and lemon juice to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the oil to the mix. Stop and scrape down the sides and taste. Loosen with extra cream or milk. Add any salt or pepper at this time.
Cook and drain your pasta, reserving 1 cup of the pasta water. Add the pasta and pesto in a large mixing bowl and toss around. Use the pasta water to thin out the pesto and a little more salt, pepper or chili pepper flakes as you prefer.