Step 1

Finely slice the garlic. Heat a pot or deep saucepan over medium-low heat with a drizzle of olive. Stir fry the garlic for a few minutes until just starting to become fragrant and translucent.

Step 2

Add the butter beans with their liquid into the pot and then add the tomatoes. Reduce the heat to low. Stir for a few minutes until the tomatoes are starting to soften. Squash the tomatoes with the back of a spoon so that they release their juices. Stir through the spinach

Step 3

Add the vegan cream cheese and stir to create a creamy sauce with the tomato juice and butterbean liquid.

Step 4

When the spinach has wilted, season well and taste. Add a squeeze of lemon juice and some chilli flakes if using. Serve with crusty bread or with rice.