In a food processor or high speed blender, mix together the cashews, lemon juice, water, garlic, apple cider vinegar, mustard, onion powder, and sea salt until smooth and creamy. Pulse in the parsley and thyme.
Place the kale in a large bowl and pour the dressing over it. Use your hands to massage the dressing into the kale until the kale begins to soften. Don’t over-massage it, or it will become too mushy.
Add the sliced scallions, grape tomatoes, edamame, cranberries, and almonds to the bowl, and gently toss to combine.
Serve cold or at room temperature.