Marry Me Butter Beans (With Vegan Tuscan Sauce)

In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Then set aside.
Next, melt butter in a medium size pot over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
Add in the tomatoes and letting the tomatoes soften on low heat for a few minutes. You can add a ¼ cup of broth or water to avoid burning, if needed. Once softened, then smash them using your spatula.
Then add the sun-dried tomatoes, tomato paste, broth, butter beans, and salt and give it a good stir.
Pour in the cashew cream, and give it a good mix again. Cook for about a minute till it thickens.
Remove from heat, then add in the chopped basil and toss together.
Garnish with grated vegan parmesan cheese, more fresh basil, and red pepper flakes before serving with toasted bread.