Trim strawberries, slice and mascerate in sugar for at least 30 minutes to an hour.
Slice baguette on the diagonal and toast.
In a food processor, add the vegan ricotta, almond milk and lemon zest. Agave syrup optional.
To serve, spread the whipped ricotta on the crostini and top with fresh strawberries.
Drizzle with balsamic reduction and fresh basil, if desired.