Rinse and drain the cashews. Add to a high- speed blender, along with the fresh hot water and the agave nectar, cinnamon, curry powder, salt, and cayenne. Puree until smooth, about 1 minute. (Do not strain.)

Pour into a small heavy saucepan. Spoon 2 tablespoons of this mixture into a small bowl, and whisk in the cornstarch until smooth.

 3. Bring the mixture in the saucepan to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the cornstarch mixture, stirring, and boil until the pudding thickens, about 1 minute. Pour into two 8-ounce dessert glasses or coffee cups. Serve warm or cover, chill until cold (at least 2 hours), and serve cold.