Try Flora Professional´s version on a caesar salad

Ingredients

• 75 g Flora Plant Cream Double 31% Fat
• 0.2 g Marmite
• 40 g olive oil
• 70 g water
• 3 g garlic
• 20 g Violife Prosociano Wedge grated
• 15 ml lemon juice
• 5 g grain mustard
• 20 g Dijon mustard
• 0.5 g xanthan gum
• 4 g salt
• 2 slices sourdough bread remove crusts and cut into batons
• 1 cos lettuce / romaine lettuce washed coarsely shredded (reserving 8 smaller leaves for plating)
• 50 g (approximatley) Violife Prosociano Wedge Grated
• 100 g Flora Plant B+tter Unsalted