Preheat oven to 400°F. Lightly grease a baking sheet with olive oil or non-stick spray.
In a food processor or blender, add cashews, nutritional yeast, salt, garlic powder and pepper. Process until it resembles fine sand. Stir in 2 tablespoons hemp seeds.
Remove the leaves from the cauliflower. Vertically slice the cauliflower into 3/4-inch steaks. You should get about 3-4 slices. Place the cauliflower on the baking sheet; drizzle each side with a little olive oil. Sprinkle the parmesan mixture onto both sides of each cauliflower steak.
Bake for 40-45 minutes, until the edges of the cauliflower are slightly browned and crispy.
While the cauliflower is cooking, spiralize, julienne, or thinly slice the zucchinis into noodles or thin strips. Place in a large bowl.
In the food processor or blender, add 1/4 cup hemp seeds, olive oil, almond milk, lemon juice, walnuts, basil, salt, garlic, and pepper. Process until smooth. Pour the sauce onto the zoodles; toss until fully combined.
Divide the zoodles evenly onto 4 plates. Top each with a cauliflower steak.