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 Corn Chowder

The perfect mid-summer soup, this chowder is a simple as it is delicious. Packed full of veggies and flavor, it’s at its best with fresh off the cob corn but if you are looking for a taste of summer all year round, try it with frozen corn instead. 

Ingredients

  • 3 tbsp neutral high-heat oil
  • 1/2 red onion, diced
  • 1 large red bell pepper, diced
  • 1 jalapeño, diced with seeds removed (leave seeds if you like it spicy)
  • 5 cups corn kernels, fresh or frozen
  • 2 tsp salt
  • 1.5 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • a few dashes hot sauce, optional
  • 6 cups vegetable broth
  • 2 medium russet potatoes, diced (looking for about 4 cups total)
  • 1 cup Ripple half and half
  • 2 tsp tapioca flour
  • salt and pepper to taste

Directions

  1. In a large heavy bottomed pot, heat the oil over medium high heat then add in the red onion, red pepper and jalapeño. Cook until the onion is soft and translucent, about 5 minutes.
  2. Add in the corn, salt, garlic powder, chili powder, smoked paprika and hot sauce. Stir well and continue to cook for about 10 minutes or until the corn starts to brown.
  3. Pour a little bit of the vegetable stock into the pot and using a wooden spoon, scrap the brown, flavor bits from the bottom.
  4. Add in the remaining vegetable stock and potatoes, put the lid on and reduce the heat to medium.
  5. Allow to simmer for 20-25 minutes or until the potatoes have softened. Be careful not the overcook, we don’t want them mushy.
  6. Turn the heat down to low and add 3 cups of the soup (mostly the vegetables) into a high speed blender along with 1 cup of the half and half and the tapioca flour.
  7. Blend until smooth then return the blended soup back into the pot, stir.
  8. Enjoy immediately topped with cheese, extra hot sauce and jalapeño slices.

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When the zucchini starts piling up in the fridge and you’re running out of ideas on what to do with it, look no further than these fritters. They are quick, easy and yummy. Dip them in your favorite s

Vegan Ranch Dip

Makes: 1 cup Ingredients 1 (5.3 oz) container Ripple Original Yogurt Alternative 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried dill 1/8 teaspoon Worcestershire sauce Pinch of

Dairy-Free Vegetable Lasagna

  Ingredients 9 lasagna noodles 3 cups jarred marinara (such as Rao’s) 8 oz. vegan ricotta 1/4 cup vegan parmesan 3/4 cup Ripple Original Half and Half 8 oz. frozen spinach, thawed and drained 1