Blend, freeze, done. Nothing to cook and nothing to go wrong.
About 10 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.
You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.
Yes, and as written it is vegan too. Check your specific brands if that matters to you.
That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.
Bread, potatoes or a simple salad. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.