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In a food processor, pulse mushrooms, cashews and salt until it creates a crumbly mixture, Pulse approx 10-12 times. You want to have little bites of cashews and mushroom in the mixture still, do not over process it.
In a large skillet over medium heat, add olive oil and vegetarian taco meat mixture. Cook 4-5 minutes to heat mixture through, turn heat down to low, cook for another 5-8 minutes. Cashews should have very little 'crunch' to them when tasting the mixture.
Preheat oven to 350 degrees F.
In a large mixing bowl or food processor add cooked vegetarian meat, egg, almond flour, onion powder, garlic powder, Parmesan cheese until well combined.
Divide mixture into 20 meatballs and place in a greased casserole dish. 6. Bake for 25-30 minutes, or until meatballs are cooked through.
Serve with marinara sauce topped onto low carb zoodles.