Preheat waffle iron accordingly (I used the third setting on my Cuisinart machine).

In medium bowl, combine dry waffle ingredients. In another bowl, mix agave, vanilla, oat milk, butter and egg replacer. Slowly pour the wet in to the dry, stirring until well combined.

If using non-stick waffle iron, spoon in around 2 cups batter to fill lower grid. Note: If your waffle iron isn’t non-stick, coat with cooking spray. If using single waffle maker, start with 1/2 cup batter to evenly distribute up to the edges.

Cook around 5-7 minutes (or until waffle iron beeps). Remove waffles and cool 1 to 2 minutes before filling.

Spread cream “cheese” onto one waffle and layer on sliced strawberries, lemon zest and basil leaves. Top with remaining waffle, slice into triangles and serve.