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

Pumpkin Risotto with Toasted Hazelnuts and Sage

This is a perfect choice for entertaining guests during the holidays. It’s a vegan option that’s full of seasonal festive flavors.

  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Serves: 4
  • Skill level: Intermediate
  • Dairy-Free, Egg-Free, Vegan

Ingredients

  • 4 cups vegetable broth (approx.)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tbsp chopped fresh sage
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/3 cups Arborio rice
  • 1/2 cup white wine
  • 1 cup pumpkin purée
  • 1/2 cup Ripple Half & Half Original
  • 1/4 cup chopped toasted hazelnuts

     

  • Crispy Sage Leaves:
  • 1/4 cup vegetable oil
  • 8 fresh sage leaves

Directions

  1. In small saucepan, bring broth to simmer over medium heat.
    Keep hot.
  2. Heat oil in large saucepan set over medium heat; sauté garlic,
    onion, sage, salt and pepper for about 3 minutes or until onion is softened.
  3. Stir in rice; cook for about 1 minute or until well coated.
  4. Reduce heat to medium-low; stir in wine and cook for 1 to 2
    minutes or until wine is absorbed.
  5. Ladle in hot broth, 1/2 cup at a time and adding more broth
    when broth is almost completely absorbed, until rice is creamy
    and tender, 30 to 35 minutes.
  6. Stir in pumpkin purée and Ripple Half & Half Original until heated through.
  7. Crispy Sage Leaves: Heat oil in small skillet set over medium-
    high heat; cook sage leaves in two batches, turning until leaves are crisp. Drain on paper towel.
  8. Garnish with toasted hazelnuts and Crispy Sage Leaves.

Tips

– To toast hazelnuts, spread on rimmed baking sheet. Bake in 350°F oven for 7 to 9 minutes or until fragrant. Rub with towel (terry works well) while still warm to remove skins.

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