Sauce
1 1/4 cups water
1 cup plain, sugar-free non-dairy milk
3/4 cup nutritional yeast
1/4 cup raw cashews or 2 tablespoons tahini, optional
3 tablespoons potato starch or cornstarch
1 1/2 tablespoons lemon juice
1 – 1 1/2 teaspoons salt (omit for low-sodium diets)
1 teaspoon dry mustard
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/8 – 1/4 teaspoon cayenne pepper, optional
black pepper to taste

Casserole
1 large onion, chopped
3-4 cloves garlic, minced
12 ounces kale, stems removed and leaves chopped
16 ounces frozen Southern-style hash brown potatoes, thawed (see notes below)
1 15-ounce can chickpeas, rinsed and drained