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

Fettuccine Alfredo

You’ll want to impress your guests with this vegan version of an old diner favorite.

  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Total Time: 25 minutes
  • Serves: 4
  • Skill level: Beginner
  • Dairy-Free, Egg-Free

Ingredients

  • 12 oz fettuccine pasta
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp each salt and pepper, divided
  • 1 cup Ripple Half & Half Original
  • 1 tbsp lemon juice
  • 1/3 cup grated dairy-free/vegan Parmesan cheese
  • 1/4 cup finely chopped fresh basil

Directions

  1. Cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
  2. Meanwhile, heat olive oil in large skillet set over medium heat; cook onion, garlic, and 1/4 tsp each salt and pepper for about 5 minutes or until onion is softened. Pour in Ripple Half & Half Original; bring to boil. Cook for 2 minutes.
  3. Add reserved pasta and cooking liquid, lemon juice and remaining salt and pepper to skillet, tossing until well coated. Stir in cheese and basil. Serve immediately.

Tips

– In the last few minutes of cooking, add peas, chopped asparagus or small broccoli florets to the pasta cooking water.
– If you like, serve pasta with more grated cheese at the table.
– For extra heat, sprinkle freshly cracked pepper or a pinch of hot pepper flakes over each serving.

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