Plant-based Caesar Salad

Wash the Romaine lettuce, tear the leaves into bite-sized pieces and drain in a colander. Preheat the oven to 180 °C fan. Grate the plant-based Parmesan, finely chop the garlic and capers. In a large bowl, whisk together the 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, thin with a splash of water, then set aside.

Dice the toast bread and place on a baking sheet lined with baking paper. Drizzle with 2 tbsp olive oil, toss briefly and bake for approx. 15 minutes until golden brown.