Fry the cashews in a dry frying pan. Halve the avocados and transfer flesh to a bowl. Roughly chop the garlic and add to the bowl with the avocados. Add the soy sauce and lemon juice.
Put the toasted cashews into the bowl. Season with salt and pepper and add a little water. Use a hand blender to blend until creamy and smooth, adding more water as needed. Garnish with chili flakes, open a bag of nachos, dip and enjoy!