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Prepare the Cashew Cream: Drain the soaked cashews and add to a blender with ⅔ cup fresh water. Blend until completely smooth, and set aside.
Make the Butter Beans: In a skillet over medium heat, heat olive oil or vegan butter. When oil shimmers, add in (optional) Calabrian chili paste, finely diced shallots, minced garlic, and paprika. Sauté 3-5 minutes, until shallots are translucent.
Add in chopped sundried tomatoes and tomato paste. Break up the paste with your spoon and cook the mixture for 1-2 minutes, until the tomato paste goes from a bright red color to a slightly darker, brick-red color.
Pour in the vegetable broth, then stir in the Italian seasoning, drained and rinsed butter beans, and sliced kale. Bring the mixture to a simmer, then reduce heat slightly, cover, and allow to simmer for about 5 minutes, until the kale is nicely wilted.
Add in the cashew cream and vegan parmesan shreds. Stir to melt the cheese. Allow the mixture to come back up to a simmer, and simmer until it thickens to your preferred consistency.
Stir in fresh basil and the juice of half a lemon. Taste and adjust salt to preference.