Halve the cherry tomatoes.
Finely chop the garlic cloves.
Add the butterbeans with their liquid to a pan.
Add the cherry tomatoes, garlic, harissa paste, parsley, lemon juice, and nutritional yeast to the pan.
Stir everything together.
Cook until the tomatoes have softened and the sauce has thickened.
Stir in the optional vegan cream if using.
