In a wide, shallow pan, heat 2 tablespoons of olive oil over medium heat for about 2 minutes. Once the oil is shimmering, add the vibrant cherry or grape tomatoes to the pan.

Sprinkle in ½ teaspoon of truffle salt and ¼ teaspoon of ground black pepper, then stir gently. Cook the tomatoes for 5-8 minutes, pressing stubborn ones with a spatula to release their juicy goodness.

Add 1 finely diced medium shallot and 3 minced garlic cloves to the pan. Sauté for about 3 minutes, or until the shallot turns translucent and fragrant.

Gently pour in a 15-ounce can of butter beans (including the liquid), stirring to combine. Allow this mixture to simmer for about 5 minutes.

Stir in 2 tablespoons of vegan cream cheese until fully melted into the mixture. Remove pan from heat and stir in ½ cup of chopped fresh basil.

Taste and adjust seasoning with extra salt or pepper if needed. Serve warm, ideally with crusty slices of toasted bread.