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

Mini Blackberry Lemon Cakes

 

Ingredients

  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup Ripple Original Half and Half
  • 2 tablespoons dairy-free lemon yogurt 
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 teaspoon vanilla
  • 1/2 cup vegan butter, at room temperature
  • 2/3 cup sugar
  • 1 cup fresh blackberries
  • coconut oil, melted
  • powdered sugar

Directions

  1. Preheat oven to 350°F.
  2. Brush a small, 6-cup bundt pan (or muffin tin) with melted coconut oil, then dust with flour.
  3. In a small bowl, combine lemon juice, Ripple Half and Half, and yogurt. Whisk until smooth, then set aside.
  4. In a large bowl, sift the flour and cornstarch together. Stir in the baking powder, baking soda and salt.
  5. In the bowl of an electric mixer, cream the vegan butter and sugar on medium speed. Add in the vanilla and lemon zest.
  6. On low speed, mix in half of the flour mixture. Scrape down the sides of the bowl to incorporate. Add in the Half and Half mixture, and beat on low speed until incorporated. Add the remaining flour mixture, and mix until just combined.
  7. Gently fold in blackberries.
  8. Scoop batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cakes comes out almost clean.
  9. Allow to cool for 10-15 minutes in the pan, then invert it onto a wire cooling rack to cool further 5-10 minutes.

What to read next

Vegan Chai Spiced Bread

Ingredients For the Bread: 1 1⁄4 cup Ripple Unsweetened Vanilla Milk 2 1⁄2 cup gluten free flour
 2 Chai Tea bags 1⁄3 cup coconut oil, melted 1⁄2 cup dairy free yogurt 1 cup coconut sugar
 2 tbsp arro

Gluten-Free, Vegan Chocolate Sweet Potato Brownies

Makes: 12-16 servings. Ingredients 1⁄3 cup almond flour
 3⁄4 cup mashed sweet potatoes 1 cup creamy, unsalted peanut butter 1/2 cup maple syrup
 1⁄4 cup cacao powder
 2 tbsp Ripple Chocolate Milk
 1 t

Gingerbread Donuts

Ingredients For the Donuts: 1 1/2 cups gluten-free flour 1 teaspoon baking powder 1/4 tsp baking soda 1/4 teaspoon salt 1/4 tsp cloves 1/4 tsp allspice 1/2 tsp dried ginger 1/8 tsp nutmeg 2 tablespoon