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

Southwest Breakfast Quesadillas Sugar Shortcakes

Ingredients

  •  
  • 1 tbsp olive oil
  • 1/3 cup red onion, small diced
  • 1/2 cup black beans, drained and rinsed
  • 1/4 tbsp chopped pickled jalapeño (optional)
  • 1 16-ounce block firm tofu
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 3 tbsp Ripple Half and Half
  • 2 large tortilla, burrito size
  • 6 oz (packed) shredded vegan cheese
  • Salsa or additional hot sauce, for serving
  •  

Directions

  1. Heat the olive oil in a pan over medium heat.
  2. When hot add in the onion and cook about 5-7 minutes then add in the beans and jalapeños and continue cooking.
  3. While the vegetables cook, mash up the tofu in a medium bowl and mix in the nutritional yeast, salt, garlic powder and Ripple Half and Half.
  4. Add the tofu to the pan and cook, stir constantly, for another 5-7 minutes.
  5. Remove the tofu mixture from the pan and set aside.
  6. Wipe the pan clean then place back over the heat and place the tortilla in the pan. When warm, sprinkle one quarter of the cheese over one-half of the tortilla. Top the cheese with scrambled tofu, then top the tofu with one quarter more of the cheese.
  7. Press the empty tortilla halve over the toppings. Let the quesadilla cook until golden and crispy on the bottom; about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla.
  8. Flip it and cook until the second side is golden and crispy.
  9. Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes then cut the quesadilla in half with a very sharp knife.
  10. Serve immediately, with your favorite salsa and/or hot sauce on the side.

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