Vegan Stuffed Shells

Ingredients

• Flaky sea salt
• 6 oz. (170 g) jumbo pasta shells
• 2 cups (260 g) raw cashews, soaked overnight, drained, and rinsed
• 1⁄2 cup (120 mL) plus 1 Tbsp. nut milk, oat milk, soy milk, or store-bought plant-based milk
• 1½ Tbsp. white wine vinegar
• 1½ Tbsp. nutritional yeast
• 1 garlic clove, peeled, left whole
• ½ tsp. onion powder
• ¾ tsp. finely grated lemon zest (from ½ lemon)
• Scant 1½ cups (190 g) chopped canned or jarred artichoke hearts (packed in oil or water), drained
• 3 cups (700 mL) homemade or store-bought marinara sauce, divided
• 3 Tbsp. finely chopped fresh parsley

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