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In a small bowl or blender, whisk or blend together the tahini, olive oil, lemon juice, Dijon mustard, garlic, nutritional yeast, maple syrup, salt, pepper and water to make the dressing. Add more water to adjust the consistency to your liking.
Using a small food processor, coffee grinder or blender, blend the sunflower seeds, salt and nutritional yeast until the vegan Parmesan has the texture of sand.
In a large bowl, sprinkle the kale with apple cider vinegar. Using your hands, massage the kale and apple cider vinegar together until the kale is slightly wilted and darker green, 2 to 3 minutes.
Add the onion, white beans, 2 tablespoons of the vegan Parmesan and the salad dressing to the kale. You may not need to use all of the salad dressing! Toss well to combine everything. Feel free to serve it with additional vegan Parmesan, pepper and lemon juice.