Fill a saucepan with 3 cups of water and a large saucepan with 8 cups of water and put both over high heat. Add cashews to the small saucepan. It's okay if the water is not boiling yet. Boil the cashews for ten 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 two minutes left to boil, add the sun-dried tomatoes to the saucepan. Drain after two minutes and reserve the water.
Add the cashews and sun-dried tomatoes to a high-powered blender with 2 cups of the reserved water. Add the flour, yeast, basil, garlic, salt, paprika, and red pepper flakes and blend on high until smooth, about two minutes.
Place the pasta pan back over medium heat. Pour the cheez from the blender into the pan. Stir for a couple of minutes, scraping the bottom and sides of the pan, until the sauce begins to thicken into gooey cheez.
Add the pasta to the cheez sauce and keep stirring until the sauce becomes very thick and gooey. About 2-3 more minutes. Serve immediately with a sprinkle of salt, pepper and 1 tbs of hemp seeds on each portion. FRESH TIPS! If using sun-dried tomatoes packed in oil, skip the boiling and put them straight into the blender. use pre-soaked cashews to save even more time. If you double this recipe, the cheez will need an extra minute or two to thicken while stirring before adding the pasta.