Prepare the cashew cream by draining the soaked cashews and blending with 2/3 cup fresh water until smooth. Set aside.

In a skillet over medium heat, heat olive oil or vegan butter. When the oil shimmers, add Calabrian chili paste, shallots, garlic, and paprika. Sauté for 3-5 minutes until the shallots are translucent.

Add chopped sundried tomatoes and tomato paste; cook for 1-2 minutes until the tomato paste turns brick-red.

Pour in the vegetable broth, then stir in Italian seasoning, butter beans, and sliced kale. Bring to a simmer, then reduce heat, cover, and simmer for about 5 minutes until the kale is wilted.

Stir in the cashew cream and vegan parmesan. Simmer until the mixture thickens to your preferred consistency.

Stir in fresh basil and lemon juice. Adjust salt to preference.