To prep, finely dice the shallot, mince the garlic, and cut up the basil. I recommend using a garlic press if you have it.

Next, add the olive oil to the pan and heat over medium heat. Then, add in the tomatoes, salt, and pepper.

Stir and cook the tomatoes over medium heat until they burst open, about 5-8 minutes. They should release their juices, but if not, use a spatula to press them down and release the tomato juice.

Next, add in the diced shallots and minced garlic. Stir and cook with the tomatoes for about 3 minutes.

Add the can of butter beans including the liquid from the can. Stir together and bring the beans to a simmer. Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.

Next, add the vegan cream cheese and stir until mixed.

Then, turn off the heat and add in the chopped basil. Stir the basil into the tomato butter beans and season with additional salt and pepper to your liking.

Remove the pan from the heat and serve while warm with a big slice of toasted bread. Enjoy!