Preheat oven to 350° F

Make cuts along the length of the bread, almost to the bottom, 1 inch apart until you have gone across the entire loaf

Turn the bread 90° and repeat the process

In a microwave safe dish combine the vegan butter, nutritional yeast, and garlic; microwave for 30 second intervals until the butter has melted

Remove the mixture from the microwave and stir together

Brush the inside of the bread cuts with the butter garlic mixture until the whole boule is covered

On one half of the boule spoon the basil pesto into the bread cuts filling the space

Repeat the process with the sun dried tomato pesto on the other half of the boule

Wrap bread in foil and bake in the oven for 20 - 30 minutes

Open foil and serve