Vanilla plant milk is a fine drink for someone who likes it. It is an unfortunate surprise in a savory pan of beans. Read the carton before pouring.
Soften a finely chopped small onion in a tablespoon of oil. Add a sliced garlic clove, then a drained 400 g tin of cannellini beans and 100 ml vegetable stock. Simmer for a few minutes before stirring in 80–100 ml unsweetened plant cooking cream.
Add two generous handfuls of spinach and let it wilt into the sauce. Keep the heat gentle once the cream goes in, and use a splash of water if the mixture becomes too thick. Season with black pepper, salt if needed, and a little lemon zest.
This serves two with rice, bread, or boiled potatoes. Add lemon juice to individual bowls if you want more sharpness; different plant creams handle acid differently, so there is no need to squeeze a whole lemon directly into the pan.