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

Vegan Banana Cream Pie

You’ll want to impress your guests with this vegan version of an old diner favorite.

  • Prep Time: 25 minutes
  • Cooking Time: 15 minutes
  • Total Time: 40 minutes (+ 2 hours cooling time)
  • Serves: 8
  • Skill level: Beginner
  • Dairy-Free, Egg-Free, Vegan

Ingredients

  • Crust:
  • 1 1/2 cups graham wafer crumbs
  • 2 tbsp granulated sugar
  • Pinch salt
  • 1/2 cup melted coconut oil

     

  • Filling:
  • 2 cups Ripple Half & Half Vanilla
  • 1/3 cup granulated sugar
  • 1/3 cup cornstarch
  • Pinch salt
  • 2 small bananas, mashed

     

  • Garnish:
  • 1 ripe banana, thinly sliced
  • 2 tbsp vegan chocolate chips, melted

Directions

  1. Crust: Preheat oven to 350°F. Mix together graham wafer crumbs, sugar and salt; stir in coconut oil until moistened.
  2. Press mixture into greased 9-inch glass pie plate. Bake for 8 to 10 minutes or until golden. Let cool completely.
  3. Filling: In saucepan set over medium heat, whisk together Ripple Half & Half Vanilla, sugar, cornstarch and salt. Bring to simmer; cook, whisking constantly, for about 5 minutes or until mixture thickens.
  4. Remove from heat; cover with plastic wrap directly on surface and let stand for about 2 hours or until cooled completely. Whisk in mashed bananas; scrape into prepared pie crust.
  5. Garnish: To serve, garnish with sliced bananas and drizzle with melted chocolate.

Tips

– Garnish with toasted coconut flakes if desired.

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