Heat the vegetable broth in a large non-stick skillet over medium-high heat. Add the onions and stir to coat for a minute or two. Turn down the heat to med-low, add the onion powder, garlic powder, 1/2 tsp salt, and pepper, and stir to combine. Let the onions cook about 20 minutes, stirring occasionally. Add a 1 tbsp or 2 of water (or more veggie broth) as necessary if the onions start to stick.
*You can slice your onions in long thin strips or dice them smaller. It's really just personal preference. I've made it both way and prefer them in a dice, but both ways are good.
**If you are in a hurry and don't have time to soak your cashews, it will still work. Unsoaked cashews will make more of a cashew butter, than cashew cream, so you may need several extra tablespoons of non-dairy milk (or water would work too) to thin it out.
***I have used Silk Unsweetened Original Cashew Milk in this recipe as well. It is also very tasty...a little sweeter than using soy milk. But, any unsweetened non-dairy milk should work in this recipe.