Ripple Effect
X

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.

Learn More

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

Learn More

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

Lentil Loaf with Creamy Miso Dressing

Enjoy this vegetarian-friendly and nut-free meatless loaf warm or pack it up for nutritious and delicious leftovers.

  • Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour
  • Serves: 8
  • Skill level: Beginner
  • Dairy-Free, Egg-Free, Vegan

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1/2 red pepper, diced
  • 1 1/2 cups large flake oats
  • 1/4 cup ground flaxseed
  • 1/3 cup Ripple Half & Half Original
  • 1/3 cup vegetable broth
  • 3 cups cooked lentils (or canned, drained and rinsed)
  • 1/4 cup chopped fresh parsley, divided
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp each salt and pepper

     

  • Topping:
  • 1/4 cup ketchup
  • 2 tsp balsamic vinegar
  • 1 tsp honey

     

  • Miso Sauce:
  • 2 tbsp miso paste
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tbsp Ripple Half & Half Original

Directions

  1. Preheat oven to 375°F. Heat oil in skillet set over medium heat; sauté garlic, onion, carrot and red pepper for about 5 minutes or until softened.
  2. In small bowl, mix together oats and flaxseed; pour Ripple Half & Half Original and broth over top. Let stand for 15 minutes.
  3. Meanwhile, pulse lentils in food processor until coarsely chopped. Add vegetable mixture and any oil in skillet, along with oats mixture, half of the parsley, thyme, salt and pepper. Pulse until coarsely ground and well combined.
  4. Scrape into parchment paper–lined 9- x 5-inch loaf pan.
  5. Topping: Mix together ketchup, balsamic vinegar and honey. Brush over loaf.
  6. Bake for 40 to 45 minutes or until heated through and top is browned.
  7. Miso Sauce: Meanwhile, whisk together miso paste, lime juice, soy sauce, Ripple Half & Half Original and 1/4 cup water.
  8. Serve with sauce. Sprinkle with remaining parsley.

Tips

– Add 1 tsp hot sauce or 1/4 tsp cayenne pepper if desired.

What to read next