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 Vegan Butternut Squash Pasta

  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Servings: 6-8

Ingredients

  •  
  • 2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces 1 medium yellow onion, roughly chopped
  • 6 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 3⁄4 teaspoon ground black pepper
  • 1⁄4 teaspoon red pepper flakes, plus more for serving 1⁄3 cup packed cup fresh sage leaves
  • 1 cup ​Ripple Half & Half
  • 1⁄2 cup roasted red peppers
  • 3 garlic cloves, peeled
  • 1 tablespoon nutritional yeast
  • 2 teaspoons lemon zest
  • 1 pound cavatappi pasta
  • 3⁄4 cup grated vegan Parmesan, plus more for serving 1⁄3 cup hazelnuts, toasted & chopped

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. To a large mixing bowl add squash, onion, 3 tablespoons olive oil, salt, black pepper, and red pepper flakes. Toss to coat then spread in an even layer on the prepared baking sheet.
  3. Place in oven and roast until squash is fork tender, 30-35 minutes, tossing vegetables and rotating the pan halfway through cooking.
  4. Meanwhile, in a large 12-inch nonstick skillet placed over medium heat, warm remaining 3 tablespoons oil.
  5. When oil is hot, add the sage and cook, using tongs to toss frequently, until the leaves are lightly browned and crisp, 2-3 minutes.
  6. Use a slotted spoon or tongs to transfer sage to a plate that has been lined with paper towels.
  7. To a blender or food processor, add roasted squash mixture, Ripple Half & Half, roasted peppers, garlic cloves, nutritional yeast, and lemon zest. Blend until smooth (mixture will be thick). Set aside.
  8. Cook pasta in a 6-qt pot until al dente. Reserve 1⁄2 cup cooking liquid before draining pasta.
  9. Add pasta back to the 6-qt pot, along with the pureed squash, reserved cooking liquid, and parmesan. Turn heat to medium-low and stir until pasta is coated evenly and everything is warmed through.
  10. Divide the pasta among bowls and sprinkle the fried sage, hazelnuts, and more parmesan, and red pepper flakes. Serve immediately.

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