Preheat oven to 450 degrees F. Slice the baguette into 1"" slices and lay flat on a baking sheet. Bake for about 10 minutes until crispy and slightly brown around the edges. Remove from oven and let cool.

Stir together balsamic vinegar and agave nectar in a sauce pot over medium-high heat. Bring to a boil and boil for about 10 minutes, stirring occasionally, until balsamic has reduced to about ⅓ cup. Remove from heat and let cool while assembling the bruschetta.

In a small bowl combine pomegranate arils, basil, and orange zest and juice.

Spread a layer of vegan cream cheese on toasted baguette, drizzle with balsamic reduction, and top with pomegranate/basil mixture.

Serve immediately.