Vegan Pesto Babka

Ingredients

• 3/4 cup plain unsweetened almond milk, warmed (about 110°F)
• 1 ( 1/4-ounces) envelope active dry yeast
• 1/4 cup granulated sugar, divided
• 2 1/2 cups all-purpose flour (about 10 5/8 ounces), plus more for work surface
• 3/4 teaspoon fine sea salt
• 1/4 cup vegetable oil
• Cooking spray
• 1 cup packed mixed tender fresh herbs (such as parsley and basil)
• 1 cup packed baby arugula
• 1/2 cup walnut halves
• 3 medium garlic cloves, roughly chopped
• 1 teaspoon fine sea salt
• 1/3 cup olive oil
• 1 tablespoon red wine vinegar

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