Finely dice the shallots and mince the garlic.

In a large pot, melt 3 tablespoons of vegan butter over medium heat. Add the shallots and garlic, sautéing for about 3 minutes until fragrant.

Pour in the 30 ounces of canned butter beans, including their liquid. Let simmer gently.

Stir in ¼ cup of vegan cream cheese, followed by 2 tablespoons of lemon juice and ½ tablespoon of lemon zest. Simmer for another 2 minutes.

Fold in 3 cups of spinach, seasoning with salt and pepper to taste. Cook until the spinach wilts.

Spoon onto plates and serve warm, optionally garnished with additional lemon zest.