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Combine all ingredients in a blender or food processor and pulse until smooth and creamy. Taste and adjust seasonings as needed. Dressing can be made up to a week in advance and stored in the fridge.
Heat a small skillet over medium heat and add ¼ cup sesame seeds. Cook, stirring often until lightly toasted, about 5 minutes. Remove from the heat and stir in the remaining sesame seeds. Let cool.
Add the sesame seeds, nutritional yeast, hemp seeds, and a pinch of salt to a blender and pulse until ground and the mix resembles grated parmesan. This can be made ahead and stored at room temp for up to a week.
Add the kale to a large bowl and massage with olive oil, 2 tablespoons of the Dressing, and 2 tablespoons Vegan Parmesan. Toss in the cantaloupe. Divide the salad among bowls. Add the romaine lettuce. Drizzle with dressing and top with avocado and marcona almonds. Enjoy!