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

Leek and Potato Soup

This delicious take on classic cream soup is dairy-free. Garnish with a few croutons if desired.

  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes
  • Serves: 6
  • Skill level: Beginner
  • Dairy-Free

Ingredients

  • 2 tbsp olive oil
  • 1 bunch leeks, chopped (white and light green parts only)
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • 2 thyme sprigs
  • 3/4 tsp each salt and pepper, divided
  • 4 cups reduced-sodium vegetable broth
  • 1 lb yellow-fleshed potatoes, chopped
  • 1 cup Ripple Half & Half Original
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp finely chopped fresh chives

Directions

  1. Heat oil in large saucepan set over medium heat; cook leeks, carrot, garlic, thyme sprigs, and half each of the salt and pepper for about 5 minutes or until leeks are softened. Stir in broth and potatoes; bring to boil. Reduce heat to medium-low; cover and cook, stirring occasionally, for 20 to 25 minutes or until potatoes are very tender and breaking apart. Remove thyme sprigs and discard.
  2. Transfer half of the soup to blender; pulse until smooth and return to saucepan (use a tea towel to cover top and sides of lid; to remove steam build-up, lift lid with tea towel before pulsing). Repeat with remaining soup; return to saucepan.
  3. Add Ripple Half & Half Original, lemon juice, mustard and remaining salt and pepper to saucepan; bring to simmer. Cook for 2 to 3 minutes or until heated through.
  4. Sprinkle with chives before serving. Serve hot or cold.

Tips

– Alternatively, use a hand blender to purée the soup, pulsing to desired consistency.
– Yukon Gold potatoes are a good choice for this soup.

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