Fill a small saucepan with 3 cups (708 ml) of water and a large saucepan with 8 cups (2 L) of water and put them both over high heat. Add the cashews to the small saucepan. It’s okay if the water is not boiling yet. Boil the cashews for 10 minutes until softened. 

When the large pot of water is boiling, add the pasta shells and a pinch of salt to the pot. Boil according to package instructions, but a bit longer than al dente, and then drain. 

When the cashews have 2 minutes left to boil, add the sun-dried tomatoes to the saucepan. Drain after 2 minutes and reserve the water. 

Add the cashews and sun-dried tomatoes to a high-powered blender with 2 cups (480 ml) of the reserved water. Add the flour, yeast, basil, garlic, salt, paprika and red pepper flakes and blend on high until smooth, about 2 minutes. 

Place the pasta pan back over medium-high heat. Pour the cheez from the blender into the pan. Stir for 1 to 2 minutes, scraping the bottom and sides of the pan, until the sauce begins to thicken into a gooey cheez.

Add the pasta to the cheez sauce and keep stirring until the sauce becomes very thick and gooey, about 2 or 3 more minutes. Serve immediately with a sprinkle of salt, pepper and 1 tablespoon (10 g) of hemp seeds on each portion.