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 Matcha “Cheesecakes”

These individual vegan “cheesecakes” are flavored with matcha and sweetened with maple syrup. Look for powdered matcha in specialty tea shops.

  • Prep Time: 25 minutes
  • Cooking Time: 5 minutes
  • Total Time: 30 minutes (+ 2 hours chilling time)
  • Serves: 12
  • Skill level: Beginner
  • Dairy-Free, Egg-Free

Ingredients

  • Crust:
  • 1/2 cup crushed vanilla wafers (about 10 wafers)
  • 1 tbsp packed brown sugar
  • Pinch salt
  • 2 tbsp melted coconut oil

     

  • Filling:
  • 1 cup cashews, soaked (see Tip)
  • 3/4 cup Ripple Half & Half Vanilla
  • 2/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1 tsp matcha powder

     

  • Garnish:
  • 1/2 tsp matcha powder
  • 12 raspberries

Directions

  1. Preheat oven to 350°F. Line 12 muffin cups with paper liners.
  2. Crust: Mix together vanilla wafer crumbs, brown sugar and salt; stir in coconut oil until moistened.
  3. Divide among muffin cups, pressing mixture firmly into bottom of paper liners. Bake for 5 to 7 minutes or until lightly golden.
  4. Filling: In blender or food processor, blend soaked cashews, Ripple Half & Half Vanilla, coconut oil, maple syrup and matcha until very smooth.
  5. Spoon filling into muffin cups. Refrigerate for 2 to 4 hours or until firm.
  6. Garnish: Sprinkle with matcha powder and top with raspberries.

Tips

– To soak cashews, place in bowl and add enough cold water to cover;
let stand overnight to soften. Drain and use as directed.
– Garnish with chopped fresh mango or toasted coconut if desired.

What to read next

Vegan Protein Cookie Dough

Makes: 2 servings Ingredients 1 scoop Ripple Vanilla Protein Powder 1/2 cup almond flour ¼ cup almond butter ¼ cup maple syrup 2 tablespoons dairy-free chocolate chips 2 tablespoons vegan sprinkles Ri

Vegan White Chocolate Dipped Matcha Pops

Makes: 8 servings Ingredients 2 cups Ripple Vanilla Milk 2 teaspoons matcha powder ½ cup dairy-free white chocolate chips 2 teaspoons coconut oil Directions Commbine the milk and matcha powder in a bl