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Place the cashews in a bowl and cover with hot water. Soak for 20 minutes, then drain well.
Add the drained cashews to a high-speed blender with the soy milk, maple syrup, garlic granules, and lemon juice. Blend on high until completely smooth and creamy, scraping down the sides as needed. Season with salt and black pepper and blend once more to combine. Set aside.
Preheat the oven to 180°C fan and line a baking tray with parchment paper.
Slice the zucchini into coins about 1cm thick. Use a small round cutter or the back of a pastry tip to remove the centres of each coin, creating rings. Set the zucchini centres (pulp) aside.
In a shallow bowl, combine the breadcrumbs, nutritional yeast, garlic powder, salt, and black pepper.
Press the zucchini rings into the breadcrumb mixture, coating both sides thoroughly.
Arrange in a single layer on the prepared baking tray. Drizzle generously with olive oil and bake for 30 minutes, flipping halfway, until golden and crisp.
While the rings bake, heat a small glug of olive oil in a pan over medium heat. Add the reserved zucchini centres and a pinch of salt. Sauté until soft.
Add the sautéed zucchini pulp to the blender with the cashew queso and blend until completely smooth and creamy.
Spoon into a bowl and serve alongside the warm zucchini rings.