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

Creamy Red Pepper Tomato Bisque

Ripple Half & Half gives this comforting vegan bisque a rich silky texture.

  • Prep Time: 15 minutes
  • Cooking Time: 35 minutes
  • Total Time: 50 minutes
  • Serves: 6

Ingredients

  • 4 red peppers, halved
  • 4 cups cauliflower florets
  • 2 shallots, chopped
  • 2 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp paprika, divided
  • 1 tsp ground coriander
  • 1 tsp each salt and pepper, divided
  • 1/2 tsp dried oregano
  • Pinch each ground cinnamon and cayenne pepper
  • 1 can (15 oz) plum tomatoes
  • 1 1/2 cups Ripple Half and Half Original
  • 1 tbsp cider vinegar
  • 2 tbsp each finely chopped fresh basil and parsley

Directions

  1. Preheat oven to 425˚F. In large bowl, toss together red peppers, cauliflower, shallots, garlic, oil, cumin, 1 tsp paprika, coriander, half of the salt and pepper, oregano, cinnamon and cayenne.
  2. Arrange on parchment paper-lined baking sheet in single layer. Bake for 20 to 25 minutes or until cauliflower and red peppers are tender, and red peppers start to blister.
  3. In blender, purée roasted vegetables, tomatoes and Ripple Half and Half Original until smooth; transfer to saucepan. Add remaining paprika, salt and pepper; bring to boil. Reduce heat to medium-low; stir in vinegar. Simmer for about 10 minutes or until thickened. Stir in basil and parsley.

Tip

– Top bisque with croutons or serve with toasted baguette slices.

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