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In a large pan, place a steamer basket over one inch of water. Put the broccoli in the basket and bring the water to a boil. Reduce the heat to maintain a simmer and steam the broccoli, covered, until just tender, five to six minutes. Cool the broccoli, coarsely chop it and set it aside.
Meanwhile, place the cashews and one cup of water in a blender or food processor. Cover and process until smooth, then set aside.
In an enameled cast iron saucepan, melt vegan butter over medium-high heat. Add the onion. Cook and stir until just tender, three to four minutes. Add the sage, thyme, garlic powder and onion powder and cook one minute longer. Add the potatoes, bay leaf, vegetable base and remaining four cups of water.
Bring the vegan broccoli cheese soup to a boil, then reduce the heat and simmer, covered, until the potatoes are tender, 10 to 12 minutes.
Stir in the nutritional yeast, salt, pepper, cashew mixture and broccoli. Heat through. Discard the bay leaf before serving.