Smash the garlic cloves with the flat side of a knife to release their oils and set aside.

Heat olive oil in a large pot over medium-low heat. Add the smashed garlic and sauté until golden brown, about 5 minutes.

Stir in red pepper flakes and tomato paste, cooking for another 3 minutes while stirring constantly.

Add white beans, crushed tomatoes, vegetable broth, and sea salt. Bring to a gentle boil.

Reduce heat and simmer for 15-20 minutes, stirring occasionally.

Mash half of the beans in the pot to create a creamy texture, leaving some whole.

Stir in maple syrup and light coconut milk, adjusting seasonings as needed.

Serve warm, garnished with reserved coconut milk, red pepper flakes, and vegan Parmesan cheese.