Way better than Yves. This is a super easy side for dinner or small meal, very quick to make and very satisfying. I am always trying to find lower fat versions of my favorite comfort foods so for the dressing I use an almond base. Also very simple and a good support for the rest of the flavours. I find using plain soy yogurt, you can really taste the soy and even though it is plain, it has a subtle sweetness to it that I don't think belongs in a caesar salad.
Caesar Salad Dressing:
1 cup almonds, soaked and peeled (you can leave the skins on for a more textured dressing)
2-3 large cloves garlic
1 1/2 tsp lemon juice
Soak almonds in water overnight. The next day the skins should pop off quite easily, just squeeze between your fingers. You can save the skins and dehydtrate them to make almond flour. Put the almonds in a food processor or high speed blender. Blend until smooth, this can sometimes take a while. Slowly add water to get the right consistency. It all depends on how thick or thin you like your dressing, I usually use anywhere from 1/2 cup to just over 1/3. While the almonds are blending, finely dice up the cloves of garlic, if you don't like your dressing too spicy I would suggest starting with just one clove. Add to the almonds along with the lemon juice and a couple shakes each of garlic salt (or powder), mustard powder and pepper. If using garlic salt, start with just a dash, you can always add more but too much salt will leave a bad taste in your mouth. Keep running processor or blender (I use a magic bullet) until super smooth. Now it's time to taste your dressing and see if there is anything you would like to add. Nutrional yeast is always a nice addition, as well as avocado!
I hope you enjoy this as much as I do.