Comments on: Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure

By: Kathy Hester

Kathy Hester — Sat, 01 Oct 2022 14:00:34 +0000

In reply to Vickie. Dry coconut sugar.

By: Vickie

Vickie — Sun, 20 Feb 2022 17:40:24 +0000

Did you use the coconut palm sugar that’s a paste in a jar or the dry coconut sugar? I really want to try this recipe. Thank you for your time.

By: Kathy Hester

Kathy Hester — Mon, 23 Sep 2019 16:40:29 +0000

In reply to Naomi. Yes you can make it in advance. I'm not sure how long it lasts, but I'd guess a week.

By: Naomi

Naomi — Wed, 18 Sep 2019 19:04:07 +0000

Can this be made in advance? How long does it last in the refrigerator?

By: Nancy

Nancy — Sun, 01 Jul 2018 17:13:45 +0000

I only have unsweetened and not vanilla nondairy milk. Can I just add extra vanilla and sugar to compensate?

By: Kathy Hester

Kathy Hester — Tue, 28 Nov 2017 01:09:53 +0000

In reply to Sarajane Huff. You could use a teaspoon or two of your favorite extract in place of the lemon juice.

By: Sarajane Huff

Sarajane Huff — Tue, 28 Nov 2017 00:34:34 +0000

If one didn’t want to use lemon juice, but still wanted a delicious cheezecake, what might one use instead? Lemon, as a rule, isn’t my favorite flavor. I understand that that’s really my problem, just wondering if anyone had any ideas…

By: Kathy Hester

Kathy Hester — Sat, 28 Jan 2017 17:28:05 +0000

In reply to Jennifer. I ended up using 1/2 cup total.

By: Jennifer

Jennifer — Fri, 27 Jan 2017 18:42:53 +0000

This looks wonderful and thank you for posting ! Did you use 1/4 cup sugar and then added another 1/4 cup, or just the 1/4? Sorry for my confusion! 🙂

By: Amy Katz

Amy Katz — Wed, 27 Jan 2016 02:13:51 +0000

I love my Instant Pot! I’ve been using it for over three years.