Steve never enjoyed a salad so much, and he eats a lot of them. He said this was better than the one he had in Chicago many years ago at the Black Hawk Restaurant famous for their Caesar salad made tableside!

Makes 2-1/2 cups dressing

F-FC ClipBoard: The peaches form the base of the dressing adding a textural component. However, the peach flavor is not discernible. Nonetheless canned fruit, when pureed, creates a great base from which to  build your creamy dressings, plus the fruit is fat-free.

I’m calling this dressing fat-free due to the negligible amount of fat from the shaker parmesan = 3 grams fat per 2-1/2 cups dressing = .3 grams per 1/4 cup serving.

15 oz. can sliced peaches in 100% juice including liquid from can

1/2 c. red wine vinegar

2 T. fresh lemon squeeze

1 t. salt plus to taste

1/2 t. turmeric

1/2 t. smoked paprika

1 t. garlic powder

1/4 t. malic acid (to increase acidity without the addition of more liquid)

fresh grind black pepper to taste

approx. 1/4 c. coarsely cut sweet onion


light sprinkle BLACK HIMALAYAN SALT (for cooked egg taste)

1 T. jarred minced garlic

1 t. Worcestershire sauce

1 t. soy sauce (I used Bragg Liquid Aminos, a soy sauce substitute)

1/2 t. guar gum powder

In blender container place canned peaches including liquid from can and blend till smooth.

Add vinegar, turmeric, smoked paprika, garlic, pepper and onion. Blend till smooth.

Add shaker parmesan, BLACK HIMALAYAN SALT, jarred garlic, Worcestershire sauce and soy sauce. Blend again till smooth and parmesan is dissolved into the dressing.

Add guar gum and immediately process for about 30 seconds. Dressing will thicken somewhat. Let set for minimum 15 minutes, while you do something else.

Return and process again till thicker than before. Salt and pepper to taste.

Pack in lidded jars and refrigerate till ready to use.

TO SERVE: Drizzle PEACH CAESAR DRESSING over cut romaine lettuce, seasoned croutons, shredded vegan parmesan cheese (not the same shaker parmesan in the dressing) – I used FOLLOW YOUR HEART brand.

Sprinkle with fresh grind black pepper.

Garnish with fresh lemon wedge.

Notes: The original Caesar Salad dressing was made with garlic, raw egg, olive oil, fresh lemon, Worcestershire sauce and of course parmesan cheese. Drizzled over romaine lettuce and croutons. Years later when eating raw eggs was discouraged, the coddled egg was used. Nowadays what passes as Caesar looks, textures and tastes quite different to discerning palates. In fact, many dressings called Caesar actually resemble a creamy Italian.

Lowering the fat content: By replacing the olive oil with pureed canned peaches and guar gum plus the shaker parmesan cheese, an oil-type texture is achieved.

Turmeric plus Black Himalayan Salt add the color and sulphur component of eggs.


For Steve’s Caesar I included avocado, tomato, mushroom and onion and he absolutely loved it. He called today from work to make sure we’re having Caesar Salad for supper again!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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