In a medium saucepan over medium heat, add 1 tablespoon of avocado or olive oil. Once hot, add the sliced onion and sauté for about 3 minutes until it becomes translucent. Next, incorporate the halved cherry tomatoes and continue cooking for another 5 minutes, stirring frequently until they soften.

Add the minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Stir constantly for one minute or until you can smell the fragrant aroma and notice the tomato paste darkening in color.

In a separate small bowl, whisk together the arrowroot starch with a splash of vegetable broth until smooth. Then combine this mixture with the remaining vegetable broth to create a thicker consistency when added to the stew.

Pour the prepared broth mixture into the pan along with the drained cannellini beans. Allow everything to cook at a low simmer for about 5 minutes until slightly thickened and warmed through.

Stir in the vegan cream cheese until it melts into the stew, giving it a creamy texture. Mix in your choice of baby greens and cook just until they are wilted, approximately one minute before adding freshly squeezed lemon juice.

Season your stew with salt and pepper to taste before serving. Top each bowl with freshly sliced basil for an aromatic finish and enjoy your stew over rice, quinoa, or simply on its own!