In a food processor, combine the cashew cream, lemon juice and zest, garlic, mustard, olive oil, 1 tablespoon nutritional yeast, soy sauce, and salt and pepper. Blend until smooth. Taste and adjust seasoning.
Put the kale in a large bowl, sprinkle it with a pinch of salt, and a squeeze of lemon juice. Massage it until it begins to soften. Combine with the dressing, mixing well.
Finally, combine the remaining 2 tablespoons nutritional yeast, smoked paprika, and sunflower seeds, and grind to a crumbly texture. Set aside.
To assemble the salad, mix in the avocado and sprinkle with the sunflower crumble.