Ripple Effect
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The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

Your small actions can have far reaching impacts. These are the real-time effects of Ripple milk being sold.

When you choose Ripple, you are creating positive impacts that ripple through our world. We call it the #rippleeffect and your impacts are pretty enormous... and growing.

These are the real-time effects of Ripple milk being sold.

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Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Sugar Saved
 lbs
Pounds less sugar in Ripple milk3
Pounds less sugar in Ripple milk3
Ripple vs. Almond Milk4
Water Saved
 gal
Gallons less water used to produce Ripple milk2
Gallons less water used to produce Ripple milk2
Protein Added
 lbs
Pounds more protein in Ripple milk5
Pounds more protein in Ripple milk5
PET Bottles vs. Virgin Plastic
Plastic Saved
 lbs
Pounds of virgin plastic saved by using 100% PCR bottles
Pounds of virgin plastic saved by using 100% PCR bottles

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1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk 2 LifeCycle Assessment of Non-Dairy Milk, 2017 3 The weighted average of sugar across all varieties of milk is 13g in 1 cup vs. the weighted average of sugar across all varieties of Ripple milk is 7g in 1 cup. Milk sugar data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Milk consumption data from USDA 4 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of almond milk 5 1 cup of almond milk contains 1g protein v. 1 cup Ripple milk contains 8g protein. Almond milk data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018

Caramelized Onion Tart

  • Makes: 12 servings.

Ingredients

  • For the Crust:
  • 1 ½ cups all-purpose flour
  • 10 tbsp oil
  • 1 tsp sugar
  • salt
  • 6 tbsp ice water, or more as necessary
  •  

  • For the Filling:
  • 1/4 tbsp olive oil
  • 2 large sweet onion, thinly sliced
  • 4 garlic cloves, minced
  • 6 tbsp nutritional yeast or other cheese substitute
  • 1 tbsp chopped herbs like thyme or sage
  • 2 VeganEggs
  • 1 cup Ripple Foods Half-and-Half
  • 1 teaspoon salt
  • black pepper

Directions

  1. Make the crust by mixing the oil, sugar, salt and flour together by hand into a uniform mixture. Add in the water one tablespoon at a time to make a shortcrust pastry, then press it into twelve mini tart molds or one large 11-inch tart pan. Prick the crust with a fork and blind bake at 375 in the oven for 10 minutes.
  2. For the filling, sauté the onions in the oil until golden, stirring often, for 20 minutes. Add in the garlic and herbs. Let cool, then divide the onions between the tart shells. Divide the nutritional yeast or cheese substitute between the tarts, then whisk the vegan egg and Ripple Foods half and half together with the salt and black pepper. Divide between the tarts, then bake for 20 minutes or so, until the filling is set and the crust is golden.

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