Soak almonds and sunflower seeds in water, separately, overnight, drain, rinse.

Process almonds, sunflower seeds, water, lemon juice, garlic powder, dulse, and salt.

Transfer to a mixing bowl and fold in finely chopped onion, celery, parsley, kelp and minced garlic.

Add cashew mayo to the mixture, incorporate thoroughly.

Serve in Lettuce Wraps, on Sandwiches, or on Toast.