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Preheat the oven to 160°C
Soak the nuts in boiling water and set aside
Pop the cherry tomatoes into a baking dish and coat with olive oil, salt, and pepper. Roast until the beans are ready
Sauté the white parts of the spring onion in olive oil and a pinch of salt on a medium heat for 3-4 mins
Add the garlic and fry 1-2 mins longer, until the raw aroma has subsided. Don't let it burn
Add butterbeans with half their liquid from each can if organic, or add some water mixed with ½ tsp stock powder or ½ a crumbled stock cube to replace if you're draining your beans. Simmer on low heat for 5 mins, season to taste
For the creamy pea and mint sauce, blend the peas, mint and basil leaves, silken tofu, lemon juice, nutritional yeast, soaked nuts/seeds (drain first), 1 tbsp olive oil, a pinch of sea salt, and a splash of water. Season to taste
Add the sauce to the pan with the beans, turn the heat off and combine well
Finish with the blistered tomatoes, green parts of the spring onion, seeds, and cream. Serve into bowls, with sourdough toast if you like