Begin by dicing the shallot and mincing the garlic to enhance the flavors of the Burst Tomato Basil Butter Beans. Chop the fresh basil and set it aside for later incorporation.

In a wide pan, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering. Add 10 ounces of cherry or grape tomatoes, and sprinkle with ½ teaspoon of truffle salt and ¼ teaspoon of ground black pepper. Cook for 5 to 8 minutes, pressing down on the larger tomatoes with a spatula until they burst and release their juicy goodness.

Once the tomatoes are bursting, stir in the finely diced shallot and minced garlic. Continue cooking for an additional 3 minutes, or until the shallots become translucent and fragrant.

Pour in a 15-ounce can of butter beans, including the liquid, into the pan with the sautéed tomatoes and aromatics. Stir gently to combine, then bring everything to a simmer over medium heat. Allow it to cook for 5 minutes, letting the flavors meld and the butter beans soften.

Add 2 tablespoons of vegan cream cheese to the pan with the simmering beans. Stir well until the cream cheese is completely blended into the mixture, infusing it with a rich and creamy texture.

Remove the pan from heat and gently fold in the chopped fresh basil, allowing its fragrant aroma to enhance the dish. Taste your creation, adjusting with extra salt or pepper if needed. Serve warm.