In a small bowl, mix together vegan sour cream, dill, zest from half the lemon and 1 tsp lemon juice. Season to taste with salt and pepper. Set aside.
After shredding zucchini, pat dry to remove as much liquid as possible. Combine zucchini, onions, and JUSTEGG in a large bowl.
In a separate bowl combine flour, baking powder, salt, and vegan parmesan cheese. Stir dry ingredients into zucchini mixture until well combined.
In a large skillet over medium-high heat add 3 to 4 Tbsp oil. Once hot, working in batches, drop zucchini mixture in 1/4 cup portions into the pan, spreading the mixture out a little to form pancakes. Cook 3 minutes per side. Remove and place on paper towel. Season with salt.
While zucchini cakes are cooking, add cannellini beans to a food processor with remaining lemon zest and 1/2 tsp salt. Begin to blend, while pouring in 2 Tbsp extra virgin olive oil and 2 tbsp warm water. Blend until smooth.
Serve zucchini cakes over white bean puree with lemon dill sour cream on the side.