Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the thinly sliced onion and sauté for about 3 minutes until slightly softened. Then, add the halved cherry tomatoes and continue to cook, stirring frequently, for another 5 minutes until the tomatoes are softened and starting to break down.

Add the minced garlic, chopped sun-dried tomatoes, and tomato paste to the saucepan. Stir continuously and cook for about 1 minute, until the mixture is fragrant and the tomato paste has darkened slightly in color.

In a small bowl, whisk together the arrowroot starch with a splash of the vegetable broth to make a smooth slurry. Pour the slurry into the remaining vegetable broth and whisk to combine. Add this broth mixture and the drained and rinsed white beans to the saucepan. Bring to a gentle simmer and cook for 5 minutes, allowing the mixture to thicken slightly and the beans to warm through.

Stir in the vegan cream cheese until fully melted into the stew and the mixture is creamy. Next, mix in the baby arugula or spinach and cook for about 1 minute, just until wilted. Add the lemon juice and season with salt and black pepper to taste. I like to wait until the end to add the lemon for the brightest flavor.

Top the finished stew with thinly sliced fresh basil just before serving. Enjoy this creamy tomato and bean stew on its own or served over grains, greens, or crusty toast.