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

Taco Salad with Creamy Avocado Lime Dressing

Ingredients

  •  
  • For the dressing:
  • 2 avocados, halved with the pit removed and scooped out of skin
  • 1/4 cup Ripple Half and Half
  • 3 cloves garlic
  • 1/3 cup vegan mayonnaise
  • 1 tsp apple cider vinegar
  • juice from 2 limes
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • pepper to taste
  •  
  • For the taco meat:
  • 1 1/2 cups vegan protein of choice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  •  
  • For the salad:
  • 1 romaine heart, chopped
  • 1 1/2 cups black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 red pepper, diced
  •  

Directions

  •  
  • For the dressing:
  •  
  1. Add all ingredients to a food processor and blend until creamy.
  2. Taste and season with additional salt and pepper to taste.
  3. Option to make it spicy by adding your favorite hot sauce to taste.
  •  
  • For the taco meat:
  •  
  1. Cook meat by following package directions, adding the seasonings per directions. Set aside to cool.
  •  
  • For the salad:
  •  
  1. In a large bowl, toss all salad ingredients in about 1/3 cup of the dressing.
  2. Divide the salad into 2 bowls and top with additional dressing, taco meat and chips.

NOTES:
This dressing is doubled. If you don’t want leftovers after making this salad, simply cut the recipe in half. Keep any extras in the fridge for up to 1 week.

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