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

Sweet Potato Gratin

Here’s a satisfying, savory side dish for any holiday menu that’s sure to please everyone at the table.

  • Prep Time: 20 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour 20 minutes (+ 20 minutes standing time)
  • Serves: 8
  • Skill level: Beginner
  • Dairy-Free, Egg-Free, Vegan, Gluten-Free

Ingredients

  • 2 lb sweet potatoes (about 3 to 4 medium)
  • 1 tbsp olive oil
  • 1 onion, very thinly sliced
  • 3 cups Ripple Half & Half Original
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp each salt and pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp paprika
  • Pinch cayenne pepper
  • 2 1/2 cups shredded vegan Swiss cheese, divided
  • 1/3 cup chopped pecans
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh chives

Directions

  1. Preheat oven to 400 F. Peel sweet potatoes and slice into 1/8-inch rounds; set aside in water to prevent oxidization.
  2. Heat oil in sauté pan set over medium heat; sauté onion for about 3 minutes or until slightly softened.
  3. In saucepan set over medium heat, combine Ripple Half & Half Original, sautéed onion, bay leaves, garlic, thyme, salt, pepper, nutmeg, paprika and cayenne; cook, stirring occasionally, for about 10 minutes or until bubbling. Cover and let stand for 10 minutes; discard bay leaves.
  4. Arrange one-third of the sweet potatoes in greased 13- x 9-inch casserole dish. Spoon one-third of the Ripple Half & Half Original mixture over top and sprinkle with one-third of the shredded cheese. Repeat layers twice.
  5. Cover with foil; bake for 30 to 40 minutes or until potatoes are tender. Remove foil and sprinkle pecans over top. Bake for about 15 minutes or until pecans are toasted and most of the liquid is absorbed. Let stand for 10 minutes before serving. Sprinkle with parsley and chives.

Tips

– Make this dish nut-free by omitting the pecans and substituting pumpkin seeds.
– Casserole can be baked up to 6 hours in advance and reheated before serving.

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