Preheat oven to 350°F (175°C).

Coat an 8-inch baking dish with cooking spray.

In a medium saucepan, combine vanilla soy milk with 1 1/2 cups of water.

Cook over medium-high heat until the liquid is almost boiling.

Stir in the uncooked kasha.

Bring the mixture to a boil, then remove from heat.

Add ground cinnamon, ground nutmeg, salt, and shredded apple to the mixture.

Pour the kasha mixture into the prepared baking dish.

Sprinkle chopped hazelnuts evenly over the top of the pudding.

Bake in the preheated oven for about 30 minutes, or until the pudding is almost set.

While the pudding is baking, mix together soy sour cream and dark brown sugar in a separate bowl.

After 30 minutes, remove the pudding from the oven and spread the sour cream mixture evenly over the top.

Return the pudding to the oven and bake for an additional 10 minutes, or until the pudding is set but still moist and the topping is covered with a creamy glaze.

Let the pudding cool slightly before serving.

Spoon the baked kasha pudding into wide, shallow bowls like pasta bowls and serve hot.