Start by finely dicing one medium shallot and mincing two cloves of garlic. Next, chop a handful of fresh basil leaves, setting them aside for later.

In a wide, shallow pan, heat 2 tablespoons of olive oil over medium heat for about 1-2 minutes until it shimmers gently.

Add 2 cups of cherry or grape tomatoes, sprinkle with truffle salt and freshly cracked black pepper, and cook for 5-8 minutes until the tomatoes soften and create a sauce.

Stir in the diced shallots and minced garlic, continuing to cook for another 3 minutes until the shallots are translucent and fragrant.

Incorporate one can of drained butter beans into the mix, including their liquid, and bring to a gentle simmer for about 5 minutes.

Remove the pan from heat and stir in 4 ounces of vegan cream cheese, mixing until well combined for a creamy texture.

Fold in the chopped basil, taste and adjust the seasoning, and serve warm with toasted bread.