Combine all the ingredients, with the exception of the cooking liquid and olive oil in an upright blender. Blend until smooth, adding in cooking liquid as needed to achieve the desired creamy salad dressing consistency. Add olive oil with the motor still running.
to make the salad
Rub corn ears with 1 tablespon coconut oil, salt and black pepper and grill on an outdoor grill or under the broiler, watching and rotating the corn, until charred in places. Let cool slightly and cut kernels off the ears, set aside.
Grill peaches on an outdoor grill or under the broiler until charred. Let cool and slice into wedges. Set aside.
Warm the remaining 1 tablespoon of coconut oil in a medium pan. Add tempeh cubes, sprinkle with salt and fry until golden and crispy. Set aside.
Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted. Add in torn Romaine lettuce. Pour the dressing over the greens and toss to coat. Distribute between bowls or plates, top with corn kernels, peach slices, tempeh croutons and sprinkle with pine nut Parmesan, if using.
Recipe by Golubka Kitchen at https://golubkakitchen.com/vegan-caesar-salad-w-tempeh-croutons-roasted-peaches-corn/