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Nutty Bay was founded in 2018 in Byron Bay, Australia. Created by two friends, both passionate about creating vegan cuisine, they use the cashew nut fermentation process to design their products that are a real success on Australian soil. As admirers of their recipes, we decided to produce the brand's products ourselves here in France, in Pau in the Béarn region. We design certified organic savory spreads, such as vegan cheeses, based on cashew nuts (KRAV certified, origin Vietnam, mechanical peeling). Nutty Bay Cashew Supreme is a fresh product offered in 160g glass jars (net weight) and in a variety of 3 flavors: Garlic, Shallot & Chives, and Tomato & Basil. The DLC of the products is 3 months, and they can be stored for 10 days after opening. We do not pasteurize our recipes and we do not raise the processing temperature above 43 degrees in order to preserve all the probiotic properties of fermented cuisine. We use a simple layer of olive oil and a low temperature as a preservation method. You can visit our site for a more detailed presentation: www.nuttybay.fr We remain at your disposal for a possible
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Jana Starcevic, co-founder of The Completist in London, UK
Jana Starcevic, co-founder of The Completist in London, UK
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Unlock wholesale pricing
Nutty Bay was founded in 2018 in Byron Bay, Australia. Created by two friends, both passionate about creating vegan cuisine, they use the cashew nut fermentation process to design their products that are a real success on Australian soil. As admirers of their recipes, we decided to produce the brand's products ourselves here in France, in Pau in the Béarn region. We design certified organic savory spreads, such as vegan cheeses, based on cashew nuts (KRAV certified, origin Vietnam, mechanical peeling). Nutty Bay Cashew Supreme is a fresh product offered in 160g glass jars (net weight) and in a variety of 3 flavors: Garlic, Shallot & Chives, and Tomato & Basil. The DLC of the products is 3 months, and they can be stored for 10 days after opening. We do not pasteurize our recipes and we do not raise the processing temperature above 43 degrees in order to preserve all the probiotic properties of fermented cuisine. We use a simple layer of olive oil and a low temperature as a preservation method. You can visit our site for a more detailed presentation: www.nuttybay.fr We remain at your disposal for a possible
