Begin by preparing your ingredients. Finely dice one medium shallot and mince two cloves of garlic. Chop a handful of fresh basil leaves.

Heat a tablespoon of olive oil in a medium pan over medium heat. Add in your cherry or grape tomatoes, truffle salt, and black pepper. Cook for about 5-8 minutes, pressing down with a spatula to encourage the tomatoes to burst.

Stir in the prepared shallots and minced garlic into the pan with the tomatoes. Sauté together for about 3 minutes until the shallots become translucent.

Add a 15-ounce can of butter beans, including the liquid, to the pan. Stir gently to combine and allow it to simmer for about 5 minutes.

Remove the pan from heat and stir in half a cup of vegan cream cheese until fully incorporated.

Fold in the chopped fresh basil, allowing the herbs to brighten the flavors beautifully. Serve warm, ideally with crusty bread.