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Digital Subscriptions > Simply Vegan > October 2018 > Breakfast


Wake up with the perfect tasty start to your day

food | breakfast

Creamy Buckwheat Porridge with Cashew Milk

By Lee Holmes, from Heal Your Gut Makes 625ml (21½floz), 2 portions | Prep 5 mins + soaking | Cook 35 mins


• Cashews provide a good serving of minerals including copper, phosphorus, manganese, magnesium and zinc.

Cooks Tip

• To pre-soak nuts, leave them in a bowl of filtered water for 2–3 hours.


• 195g (6¾oz) creamy buckwheat, or regular buckwheat, soaked overnight and rinsed

• 750ml (26floz) filtered water

• pinch of sea salt

• 250ml (9floz) cashew milk, shop bought or make your own (see right)

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About Simply Vegan

Stuck in a rut when it comes to lunch? We've come to the rescue with a whole selection of delicious recipes for food on the go in the October issue of Simply Vegan. Never will you have to opt for a boring sandwich again! Also this issue, we put sandwich fillings to the test, round up the best vegan options at Pan-Asian restaurants on the high street and reveal how to whip up some top low-sugar treats. In need of some vegan fashion and lifestyle inspiration? We pick out the best his and hers vegan belts, discover 7 of the best male grooming products, learn tips for perfect posture and take a foodie tour of Manchester. Download your copy today