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Prepare the Cashew Cream: Bring 3 cups of water to a boil (I use my tea kettle.) Pour the hot water over the cashews in a bowl and let them soak for at least 5 minutes or up to 1 hour. Drain the cashews and discard the soaking water and add to a high-powered blender along with the vegetable broth and blend until creamy and smooth.
Make the Skillet White Beans: In a large pan over medium heat, warm the olive oil. Once warm, add the onion and sauté until translucent, about 8 minutes. Add the garlic and cook for 1-2 minutes, until fragrant. Next add the red chili flakes, salt, black pepper, tomato paste and the cashew cream and stir well to combine. Stir in the drained and rinsed beans. Cook for 5-10 minutes, adding a little bit of water if it gets too thick.
To Finish: Stir in the baby spinach, cherry tomatoes, lemon juice, basil and vegan Parmesan, if using. Let the spinach wilt and the Parmesan melt, then remove from heat. Serve immediately with crusty bread, cooked pasta or rice.