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

Spring Veggie Gnocchi

Ingredients

  •  
  • 1/2 cup cashews
  • 1 16oz package gnocchi
  • salt and pepper to taste
  • 1 bunch asparagus
  • 1 lemon, sliced in half
  • 3 tbsp oil, divided
  • 4 cloves garlic
  • 1/4 onion, diced
  • 3/4 cup Ripple Half and Half
  •  

Directions

  1. Preheat the oven to 400. Add asparagus to a baking sheet and toss with 1 tbsp olive oil and a pinch each salt and pepper. Thinly slice 1/2 of the lemon, place on top of the asparagus and bake for 20-25 minutes.
  2. While the asparagus cooks, soak the cashews in hot water for 20 minutes.
  3. Following the package directions, cook the gnocchi, drain and set aside.
  4. In a large skillet, heat the remaining 2 tbsp of oil over medium heat and cook the garlic and onion until the onion is translucent, about 5-7 minutes then add to a high speed blender with the soaked cashews and half and half.
  5. Zest the remaining 1/2 lemon into the blender then add the juice being sure not to get any seeds into the blender. Blend on high until it is smooth and creamy. Taste and season with salt and pepper to your liking.
  6. Using the same pan, heat the butter over medium and add the frozen peas and gnocchi. Cook to thaw the peas and crisp the gnocchi a bit; about 3-5 minutes.
  7. Pour in the sauce and cook for another minute. Taste and season again to your liking.
  8. Transfer to a large serving dish and top with the asparagus and lemon slices.

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