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

Easy Vegan Carrot Ginger Soup

 

Ingredients

  • 6 large carrots, peeled and cut into 2-inch
  • 2 tablespoons coconut oil, divided
  • 2 yellow onions, chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh grated ginger
  • 4 cups low-sodium vegetable broth
  • 1/2 cup Ripple Original Half and Half
  • Fresh cilantro (to garnish)

Directions

  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. Place carrots in a large bowl with one tablespoon of the coconut oil. Toss to coat and add salt and pepper. Spread in a single layer on prepared baking sheet and bake 25-30 minutes, or until tender.
  3. Heat the remaining tablespoon of coconut oil in a large soup pot over medium heat. Add the onions and cook 8-10 minutes, or until just beginning to brown. Add the ginger and the vegetable broth and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, and cool slightly.
  4. Add the roasted carrots to the broth. Using an immersion blender, puree the soup directly in the pot until smooth.
  5. Place soup over medium heat and return to a simmer. Reduce heat to low and stir in the Ripple Half and Half. Serve warm garnished with fresh cilantro.

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