Finely dice the medium shallot and mince the garlic, ensuring both are uniform for even cooking. Chop the fresh basil and set aside.

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

Using the back of a spoon, press down any unburst tomatoes. Stir the mixture to ensure an even distribution of juices.

Stir in the diced shallots and minced garlic into the tomato mixture and sauté for an additional 3 minutes, or until the shallots become translucent and fragrant.

Pour in the can of butter beans, undrained, and gently stir to combine with the tomato mixture. Bring everything to a simmer for 5 minutes.

Add the vegan cream cheese to the skillet, stirring until fully combined and creamy. Turn off the heat.

Gently fold in the chopped basil and adjust seasoning with additional salt and pepper if needed.

Scoop the buttery, creamy mixture into a serving bowl; it’s best enjoyed warm.