Soak the cashews in hot water for 20 minutes then drain. Move to powerful blender add the cashew pieces together with 3/4 cups of water, juice from 1 lemon, grated garlic, onion powder and sea salt.
Bring a large pot of water to a boil. Season generously with a large pinch of coarse salt then cook the pasta according to the directions on the package until al dente in texture.
Prepare a bowl of ice cold water. Use a slotted spoon and transfer the cooked pasta shells to the bowl of cold water to stop the cooking process. Preheat your oven to 350”F.
Add half of the tomato sauce to the bottom of a 10 X13 inch baking dish. Spread it evenly. Using a regular teaspoon fill each pasta shell with the cashew ricotta. Place in the dish with the sauce.
Spoon the remaining of the sauce over the top of the shells and spread as evenly as you can. Serve sprinkled with the fresh basil and optionally a drizzle of cashew cream.