Tuscan White Beans

Ingredients:
2 tablespoons vegan butter
4 garlic cloves minced
4 ounces (113.4 g) sliced or chopped mushrooms
1 bundle of green onion chopped
Handfull of sun-dried tomato, chopped if the pieces are too large
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoon Italian herb blend
1 1/2 cups (354.88 ml) of cashew milk or oat milk
2 – 15 ounce (425.24 g) cans of cannellini beans or white beans drained
Handfull of vegan Parmesan and vegan feta
1/2 Cup of baby spinach
red pepper flakes for garnish(optional)
Directions:
Heat a large skillet over medium heat, and add the vegan butter. Once the butter is melted, add garlic and a good pinch of salt 5-6 mins. Stir frequently, so the garlic doesn’t burn.
add in the mushrooms and green onion and another good pinch of salt and continue to cook. If the pan is drying out too much, you can add another teaspoon of butter or a splash of water and continue to cook until the mushrooms are somewhat golden on most of the edges. This can take anywhere from 7 to 9 minutes.
Add in the sun dried tomato,pepper, and Italian herbs, and mix really well. Then add in your non-dairy cream, the white beans, and Parmesan, feta, and mix well. Bring the cream to a boil.
Then then fold in the spinach and simmer for 2 to 3 minutes . Taste the mixture carefully, and adjust the salt and flavor. Switch off the heat. Garnish with some parsley, pepper flakes or black pepper, and some more vegan Parmesan