minutes.
- Once the browned butter glaze has cooled and
thickened a bit, pour it over the cooled cake and place
the cake in the refrigerator to set the glaze, about 8
minutes. - Meanwhile, make the cream cheese glaze: Using
the hand mixer, beat the softened cream cheese,
cashew milk, and sweetener in a medium-sized bowl.
Add the vanilla and stir well; taste and add more
sweetener, if desired. - Remove the cake from the fridge. Drizzle the
cream cheese glaze over the cake and garnish with
chopped nuts, if desired. Store extras in an airtight
container in the refrigerator for up to 3 days.