Begin by finely dicing the shallot, mincing the garlic, and chopping the fresh basil. Set these ingredients aside in small bowls for easy access later.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the cherry or grape tomatoes, along with ½ teaspoon of truffle salt and ¼ teaspoon of ground black pepper. Cook for about 5-8 minutes until the tomatoes burst open.

Stir in the diced shallots and minced garlic into the skillet. Cook for about 3 minutes, stirring frequently, until the shallots become translucent.

Next, add a 15-ounce can of butter beans to the skillet along with the liquid. Stir gently and bring to a simmer. Cook for about 5 minutes.

Once the beans are heated through, add 2 tablespoons of vegan cream cheese and stir until fully integrated.

Fold in the chopped fresh basil, reserving a sprinkle for garnish. Taste and adjust seasoning if necessary.