Preparation

• Finely dice the shallot, mince the garlic, and cut up the basil. I recommend using a garlic press if you have it.
• 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.
• Add 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. Stir together and bring to a simmer. Cook for about 5 minutes.
• Add the vegan cream cheese and stir until mixed.
• Turn off the heat and add in the chopped basil. Stir and season with salt and pepper.
• Remove the pan from the heat and serve while warm with toasted bread.