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Creamy Vegan Broccoli and Rice Casserole


1 1/4 cup plain, unsweetened soymilk (or other non-dairy milk)
1/2 cup nutritional yeast
4 teaspoons cornstarch or potato starch
1 clove garlic
1/2 tablespoon lemon juice
1/2 tablespoon sherry (optional)
1/2 teaspoon salt (or more to taste)
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
pinch cayenne pepper
1 tablespoon tahini or cashew butter (optional)
very generous grating black pepper
1 head broccoli, cut into small florets (about 5 cups)
1 medium onion, chopped
1/2 red or yellow bell pepper, chopped
1/2 cup chopped celery, chopped
1 3/4 cups cooked chickpeas (or other options, see below)
1 teaspoon dried thyme
3 cups cooked brown rice (warm, if possible)
2 tablespoons sliced or slivered almonds (optional)



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