I also wanted to avoid using cashews in the dressing, but I didn't want to make a vegan aioli using a lot of olive oil. I was trying to use whole foods for the most part. So, I decided to go with the healthiest fat I could think of: avocado. The color may not be right, but it's delicious so who cares! I used one whole avocado, the juice of a lemon, Dijon, some garlic, salt, and pepper. I also threw in some soy sauce for a bit of umami. Typically, Caesar dressing gets that funky, savory flavor from anchovies in the dressing or Worcestershire sauce which also has anchovies. There are a few different brands of vegan Worcestershire sauce that you can absolutely use instead for a deeper flavor, but if you don't want to splurge, soy or tamari work just as well. You may need to add a splash of water, oil, or nondairy milk to loosen the dressing up a bit. Any of the three will do the trick!
For the croutons, I prefer using a nice, hearty loaf of rustic bread. I chose a whole wheat demi baguette that had nuts and seeds throughout the bread. Any mini baguette you find should do the trick. While it's not absolutely necessary, you'll get better croutons if you let the bread get stale first. Then, chop, toss with olive oil, a bit of salt and pepper, and bake in the oven (or on a stovetop as I mentioned before) until lightly browned.
For the Tempeh: