Begin by preparing your ingredients for the Burst Tomato Basil Butter Beans. Finely dice one medium shallot, mince three cloves of garlic, and chop half a cup of fresh basil.

In a wide, shallow pan, heat two tablespoons of olive oil over medium heat.

Add 10 ounces of cherry or grape tomatoes, ½ teaspoon of truffle salt, and ¼ teaspoon of ground black pepper to the heated oil. Cook for about 5-8 minutes, gently pressing down on the tomatoes until they begin to burst.

Once the tomatoes have burst, stir in the diced shallots and minced garlic. Sauté for an additional 3 minutes, allowing the shallots to soften.

Incorporate a 15-ounce can of butter beans, including the liquid, into the pan. Stir and let simmer for 5 minutes.

Add 2 tablespoons of vegan cream cheese and stir until fully combined, creating a luscious sauce.

Finally, stir in the chopped fresh basil and allow it to cook for just another minute.

Serve your delicious Burst Tomato Basil Butter Beans warm, either on their own or paired with crusty toasted bread.