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Vegan Pesto Bread Wreath

Vegan Pesto Bread Wreath: Your Show-Stopping Holiday Treat

Delight your guests with this Vegan Pesto Bread Wreath, a stunning centerpiece perfect for holiday gatherings.
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Prep Time 2 hours
Cook Time 30 minutes
Rising Time 1 hour
Total Time 3 hours
Servings: 8 slices
Course: Appetizers
Cuisine: Vegan
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macadamia Basil Pesto
  • 2 cups basil leaves Can substitute half with other greens
  • 1 cup Australian macadamias
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast For cheesy umami flavor
  • 2 cloves garlic
  • 1/2 teaspoon salt To enhance flavor
  • 1/2 cup extra virgin olive oil
For the Wreath
  • 4 cups all-purpose or bread flour Adjust for consistency
  • 1 cup dairy-free milk Use warm for better yeast activation
  • 1/4 cup vegan butter Melted
  • 2 tablespoons granulated sugar Aids in yeast activation
  • 2 teaspoons instant dry yeast
  • 1 tablespoon dried herbs Your choice
  • 1/2 teaspoon salt To balance flavors
To Decorate
  • 2 tablespoons melted vegan butter For brushing
  • 1/2 cup whole and crushed macadamia nuts
  • 1 cup cherry tomatoes Halved

Equipment

  • Food Processor
  • mixing bowl
  • Baking sheet
  • measuring cups
  • measuring spoons
  • Wooden spoon

Method
 

Pesto Preparation
  1. Toast the macadamia nuts in a skillet over medium heat for 5 minutes until golden.
  2. Combine basil leaves, toasted macadamias, lemon juice, nutritional yeast, garlic, and salt in a food processor.
  3. Blend on high, slowly drizzle in olive oil until creamy. Set aside.
Dough Preparation
  1. In a bowl, mix flour, warm milk, vegan butter, sugar, yeast, dried herbs, and salt to form a shaggy dough.
  2. Knead on a floured surface for 10 minutes until smooth. Let it rise in a greased bowl covered with a cloth for 1-2 hours.
Wreath Assembly
  1. Roll out dough into a rectangle and spread pesto over two-thirds.
  2. Fold, cut into strips, twist together and shape into a wreath. Place on a baking sheet and let rise for an hour.
Baking
  1. Preheat oven to 180°C (350°F) and bake the wreath for 25-30 minutes until golden and firm.
Decorating
  1. Brush the cooled wreath with melted vegan butter, top with crushed nuts and cherry tomatoes, then serve.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store at room temperature for up to 1 day or in the fridge for 3 days. Reheat in the oven before serving for the best texture.

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