Vegan Artichoke Dip {Gluten-Free & Paleo-Friendly} - The Blender Girl

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup (150g) diced yellow onion (1/2 medium)
• 1 tablespoon minced garlic (3 cloves)
• 1/2 cup (240ml) Massel vegetable broth
• 2 cups (320g) frozen artichoke hearts, steamed (see notes)
• 1/2 cup (70g) raw unsalted cashews, soaked
• 1 tablespoon fresh lemon juice
• 1 tablespoon nutritional yeast
• 1 1/2 teaspoons finely chopped fresh thyme
• 1/2 teaspoon Celtic sea salt, plus more to taste
• Pinch of red pepper flakes
• 2 tablespoons finely chopped flat-leaf parsley, to serve
• 1 teaspoon truffle oil, to serve (optional)