Vegan Passionfruit & Kombucha Posset

I do love a Posset. That rich creamy soured pillow that just screams pure indulgence. But, being intolerant of dairy makes this treat a double edged sword, I have to brace myself for the storm after the calm.

So this version encapsulates all that velvet unctuous mouthfeel, with the face slpping freshness of passionfruit & kombucha, married by the priest that is vanilla. Absolutely divine and absolutely Vegan.

Make a batch and I challenge you not to eat them all before your guests arrive.


300g Silken Tofu, drained

3 tbsp Maple Syrup

2 tbsp Coconut Oil, melted

2 tbsp Kombucha

1 Vanilla Bean, seeds scraped

Passionfruit Coulis

8 Fresh Passionfruit, seeds scraped

150ml Orange Juice

3 tbsp Caster Sugar

100ml Water

Vegan Shortbread or Granola to serve


1. Begin with the posset. Have 4 small glasses or ramekins ready.

2. Add the tofu and maple syrup to a blender and blitz until smooth. Add the coconut oil and kombucha, scrape down the sides and blitz again until smooth. Add the vanilla seeds and mix through.

3. Divide the mixture between the 4 vessels and pop into the fridge for at least 4 hours, or overnight to set.

4. Meanwhile, add all the ingredients for the coulis to a pan. Bring to a boil and simmer for 6-7 minutes or until thickened. Allow to cool.

5. When the possets are set, spoon over the coulis and pop in the fridge for 1 hour.

6. Serve with vegan shortbread or granola.