Cover raw cashews with water, add 1 tsp kosher salt, and soak for 3 hours. After, dehydrate at 150 F for approximately 16 hours.
In a food processor, combine cashews, garlic powder, onion powder, salt, lemon juice, and water. Blend for about 2 minutes or until evenly combined.
Drain tuna of all excess olive oil, add to a bowl, and fluff with a fork.
Chop apple and celery then add to tuna.
Stir in the cashew cream sauce.
Eat with a spoon or in butter lettuce.
Optional: top with sliced radishes.
Time: 15 minute active, 1 day prep (for raw nut prep)