In a medium-sized heatproof bowl cover cashews with just boiled water. Allow to soak for at least 30 minutes or up to overnight.
Drain cashews thoroughly and add to blender with water, lemon juice, coconut aminos, nutritional yeast, garlic powder, onion powder, salt and pepper.
Blend on high until smooth and creamy. When done, there should be no pieces of cashew remaining and it should be the texture of sour cream.
Transfer the cashew cream mixture to a large bowl and mix in smoked salmon, capers, red onion, and fresh dill.