Preheat your oven to 350°F (175°C). Toast the macadamia nuts for about 8-10 minutes until golden and fragrant.

In a food processor, combine the toasted macadamias, basil leaves, lemon juice, nutritional yeast, garlic, salt, and olive oil. Blend until smooth.

In a large mixing bowl, combine the all-purpose flour, warm dairy-free milk, melted vegan butter, granulated sugar, instant dry yeast, dried herbs, and a pinch of salt. Mix until it forms a rough dough.

Turn out the dough onto a floured surface and knead for about 8-10 minutes until soft and stretchy.

Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp tea towel and let it rise for 1-2 hours until doubled.

Punch down the risen dough and roll it out into a rectangle measuring approximately 60 x 20 cm (24 x 8 inches) with even thickness.

Spread the macadamia basil pesto over two-thirds of the rolled-out dough, leaving one-third bare at the top.

Fold the uncovered third over the pesto-covered section and then fold the last third on top to create layers.

Slice the folded dough into three equal strips and braid them together, forming a wreath shape.

Place the braided wreath on a parchment-lined baking sheet. Cover lightly and let it rest in a warm area for about 1 hour.

Bake the wreath in the preheated oven for 25-30 minutes until golden brown.

Brush with melted vegan butter and sprinkle with chopped macadamia nuts and halved cherry tomatoes for decoration.