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