Vegan Pumpkin Buckwheat Pudding

by AMIE VALPONE
(MANHATTAN NYC USA)

Ingredients

* 2 cups unsweetened almond milk
* 3/4 cup unsweetened coconut milk
* 1/2 cup buckwheat
* 1 cup canned pumpkin
* 2 1/2 Tablespoons agave nectar
* 1/4 teaspoon all-spice
* 1/4 teaspoon cinnamon
* Pinch of freshly ground white pepper
* Pinch of sea salt
* 1/3 cup cashews

Directions

* In a small pot over medium heat, combine almond milk and coconut milk; bring to a boil.
* Slowly add buckwheat; bring to a boil. Lower heat and simmer for 40 minutes.
* Stir in canned pumpkin, agave, all-spice, cinnamon, white pepper and sea salt; mix well. Continue to simmer until buckwheat is cooked.
* Transfer to a covered bowl and place into the refrigerator for 3-4 hours.
* Serve with a sprinkle of ground cashews.
* Enjoy!

Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian and Delicious!