Begin by preparing the Macadamia Basil Pesto. If desired, toast ¼ cup of macadamia nuts for added depth. In a food processor, combine 2 cups packed basil leaves, 1 tablespoon lemon juice, 3 tablespoons nutritional yeast, 1-2 cloves garlic, and ½ teaspoon salt. Pulse the mixture until chunky, then drizzle in ¼ to ½ cup extra virgin olive oil while blending until a smooth paste forms. Taste and adjust seasoning if needed.

Next, it’s time to create the wreath dough. In a large mixing bowl, combine 2 ½ to 3 cups all-purpose flour, ⅔ cup warm dairy-free milk, ½ cup vegan butter, 2 tablespoons granulated sugar, 1 tablespoon instant dry yeast, 1 tablespoon dried herbs, and a pinch of salt. Mix until a shaggy dough forms, then knead by hand or with a stand mixer for about 5-10 minutes until the dough is soft and stretchy.

Now, allow the dough to rise. Shape it into a ball and place it in a lightly greased bowl, covering it with a clean kitchen towel. Set the bowl in a warm area of your kitchen for about 1-2 hours, or until the dough has doubled in size.

After the first rise, it’s time to shape your Vegan Pesto Bread Wreath. On a lightly floured surface, roll out the dough into a rectangle approximately 24 by 8 inches. Spread a generous layer of the prepared pesto over two-thirds of the rectangle. Fold the uncoated section over the pesto-covered part and cut the dough into three equal strips. Braid the strips together, then carefully form the braid into a circular wreath shape, pinching the ends to seal.

Let your beautifully shaped wreath rise again. Place it on a lined baking sheet and cover it loosely with a kitchen towel. Allow it to rest in a warm spot for about 1 hour, or until it has increased in size by about 20%.

Preheat your oven to 350°F (180°C). Once the dough has risen, pop the wreath into the oven and bake for 25-30 minutes. You'll know it’s ready when the crust turns a lovely golden-brown, and the bread feels firm to the touch.

After removing the Vegan Pesto Bread Wreath from the oven, brush the top generously with melted vegan butter. Sprinkle whole and crushed macadamia nuts for added texture, and add a few cherry tomatoes for a pop of color.