A few hours before you plan to start cooking, soak the raw cashews in water. This step can be skipped if you are short on time, but then be sure to blend the cashews first to be sure they remain a creamy texture.
Bring water to a boil and cook pasta according to package directions.
While pasta is boiling. Add all pesto ingredients into a food processor, except the avocado. Blend until a smooth. Then add the avocado and blend until creamy.
Drain pasta and mix the avocado pesto into the noodles. Top with vegan Parmesan cheese or sun dried tomatoes. Enjoy!