Begin by preparing your macadamia basil pesto. If desired, toast the macadamias in a pan over medium heat for about 5 minutes until fragrant. In a food processor, blend the toasted macadamias, fresh basil leaves, lemon juice, nutritional yeast, garlic, salt, and a drizzle of olive oil until smooth and creamy. Set aside for later use.

In a large mixing bowl, combine the all-purpose flour, dairy-free milk, vegan butter, granulated sugar, instant dry yeast, dried herbs, and salt. Mix until a sticky dough forms, then knead for about 5-10 minutes until soft and elastic.

Place the dough in a greased bowl and cover with a clean tea towel. Let it rise in a warm area for 1-2 hours, or until it doubles in size.

After the dough has risen, turn it out onto a floured surface and roll it into a large rectangle. Spread the pesto evenly over two-thirds of the dough, leaving a small border. Fold the unpestoed portion over the filled part, then cut into strips about 1 inch wide and twist each strip to create a braid.

Take the braided strips and form them into a circular wreath shape, pinching the ends to seal. Place onto a lined baking sheet and cover with a towel. Allow to rest for another hour.

Preheat your oven to 180°C (350°F). Bake the wreath for 25-30 minutes until golden brown and sounds hollow when tapped.

Brush with melted vegan butter for a glossy finish and sprinkle with macadamia nuts and cherry tomatoes before serving.