Cut off the tops of the cherry tomatoes. Cut off a thin slice of the bottom of the cherry tomato to create a level base for it to stand on. Scoop out the seeds and pulp and sprinkle the insides with a bit of salt and pepper. Invert the shells on paper towels to drain for 10 minutes.
In a bowl, stir together the vegan cream cheese with seasonings.
Fill the hollow part of the tomatoes with the cream cheese mixture. Garnish with chopped pecans or herbs. Place them in an airtight container and refrigerate for at least 20 minutes.
To serve, stand the chilled tomatoes on a serving dish.
Store them in an airtight container for up to 4 days in the fridge.