In a blender, combine tahini, olive oil, fresh lemon juice, Dijon mustard, minced garlic, nutritional yeast, maple syrup, salt, pepper, and around 2 tablespoons of water. Blend on medium speed until smooth and creamy.

If the dressing is too thick, gradually add more water, blending until you achieve a pourable consistency. Set aside.

In a food processor, add raw hulled sunflower seeds, a pinch of salt, and nutritional yeast. Blend until resembling a coarse sand texture.

Set aside for later use.

In a large bowl, add chopped kale leaves. Drizzle with apple cider vinegar and massage the kale for about 2-3 minutes.

This process helps soften the kale, enhancing flavor and freshness.

Add thinly sliced red onion and rinsed white beans to the kale bowl. Sprinkle in about 2 tablespoons of the prepared vegan Parmesan.

Toss gently until well combined and coated.

Pour the lemon tahini dressing over the salad and toss until evenly coated, about 1 minute.

Serve in bowls, adding a sprinkle of remaining vegan Parmesan, cracked black pepper, and a squeeze of fresh lemon juice if desired.