I am pumped to be part of Jill Nussinow’s book tour for her new cookbook: Vegan Under Pressure. About 6 months ago I purchased an Instant Pot, which, is an electric pressure cooker, slow cooker, rice cooker, yogurt maker and more (if you can believe it!) Its a miracle machine! Once you purchase your first pressure cooker, you join various pressure cooking facebook groups and you immediately become familiar with Jill Nussinow through those groups (if you didn’t know of her before then.) Her recipes are very popular and she is very active in the various groups with advice and tips. I love how she makes herself available to the community! She is a gem.
Jill’s new book is a must for anyone who is new to pressure cooking (electric or stove top). It is filled with tips, tricks, charts, and cooking times for lots of beans and grains. I’ve already referred to it many times over the past few weeks while bulk cooking beans and grains for the week ahead and everything has come out perfectly.
While choosing to highlight a dessert recipe is not unusual here on good good things I picked a dessert recipe because it’s one of the few things I’ve never done with a pressure cooker. Beans, grains, soups, stews, and potatoes galore…yes…but dessert?…never. I was very intrigued and wanted to see if it would actually work! I’m happy to say that it did and I can’t wait to try more dessert recipes from Jill’s new book.
I made the Straightforward Cashew Lemon Cheezecake over the weekend. This recipe had a few “firsts” for me: first dessert in a pressure cooker, first time using coconut flour, it smells amazing, and first time using coconut sugar. I was very pleased with how it came out and tasted. It’s a recipe I would be happy to bring to a potluck with me and probably will in the future.
Jill has been kind enough to let me share the recipe with you. Let me know if you try it in your pressure cooker.
Straightforward Cashew Lemon Cheezecake
Makes 1 cake, 8 to 12 slices
I am not a dairy cheesecake fan, but I love vegan cheezecake as it’s usually not cloyingly sweet or overly fatty. This comes together rather easily but seems like a very special dessert. It can be served with a variety of fruit toppings, depending upon what’s in season. The star is the filling, although the crust is mighty tasty, too. You do, however, need to remember to soak the cashews for at least 2 hours in advance.
To get the best results, you need to use a high-speed blender. You can also make this in a regular blender or food processor, but know that you won’t get the creamy result that is intended (it will still taste darned good). You will need a 6-, 7-, or 8-inch springform pan that fits inside your pressure cooker.
If you don’t want to make an oat crust, use your favorite raw crust.
1 cup quick oats
½ cup walnuts
½ cup chopped dates, soaked in ¼ cup water for 15 to 30 minutes, drained, but reserve soaking liquid
1 cup cashews, soaked in 1 cup water for 2 to 4 hours
½ cup coconut flour
¼ cup coconut palm sugar
½ cup vanilla nondairy milk
1 to 2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon arrowroot powder
½ cup fresh raspberries, blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheezecake
1. Add 1½ cups water to your pressure cooker and add a rack elevated above the water. Create a set of helper handles to enable you to remove the pan.
2. To make the crust: Combine the crust ingredients in a mini food processor and process briefly until the mixture comes together. If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive “dough.” It should be firm but not gooey. Press into the bottom and a little way up the sides of a springform pan that will fit in your pressure cooker.
3. To make the filling: Drain the cashews, reserving the soaking water. Add the cashews and half the soaking water to a high-speed blender or food processor and process until smooth. Add more water, if necessary. Add the coconut flour, palm sugar, milk, lemon zest, lemon juice, and vanilla to the blender or processor. Blend well. Add the arrowroot and blend again.
4. Pour the filling into the crust, smoothing out the top. Cover the pan with foil or a cover. Lower the pan into the pressure cooker, using the helper handle, if necessary.
5. Lock on the lid. Bring to high pressure; cook for 20 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you.
6. Using the helper handle, carefully take the pan out of the cooker. Remove the cover carefully so any accumulated moisture does not drip onto the cake. Set the pan on a rack to cool. Place the fruit on top of the cheezecake. Let cool for at least 30 minutes, then refrigerate for at least 1 hour before removing the outer part of the pan and serving.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of
Houghton Mifflin Harcourt. All rights reserved.