Plant based Caesar Salad

Wash the romaine lettuce, tear the leaves and drain in a sieve. Preheat the oven to 180 degrees convection. Grate the plant-based Parmesan, finely chop the garlic and capers. In a large bowl, mix together plant-based mayonnaise, plant-based yogurt, half of the grated plant-based Parmesan, lemon juice, 2 tbsp olive oil, Worcestershire sauce, mustard, salt, and pepper.

If necessary, dilute with a splash of water and then set aside.

Dice the toast bread and place it on a baking sheet lined with baking paper. Drizzle with 2 tbsp olive oil, mix briefly, and bake until golden brown in approx. 15 min.