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 Lemon Shortbread Cookies

 

Ingredients

  •  

  • Cookies:
  • ¾ cup vegan butter, at room temperature
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon lemon zest
  •  

  • Icing:
  • 2 cups powdered sugar
  • 2 teaspoons lemon juice
  • 2-4 tablespoons Ripple Vanilla Half and Half
  • edible flowers

Directions

  1. In the bowl of an electric mixer, beat together the vegan butter and sugar until smooth and creamy.
  2. Slowly add the flour, and mix just until combined. If dough appears crumbly, use your hands to press into a large ball.
  3. Wrap and chill dough in the refrigerator for at least one hour.
  4. Preheat oven to 350º F.
  5. Remove from refrigerator, and roll the dough on a lightly floured surface until it is ¼-inch thick. Use a cookie cutter to cut dough into desired shapes, and place on a baking sheet lined with parchment paper. Re-roll dough scraps and continue process until all dough is used.
  6. Bake for 8-12 minutes, or until just golden. Cool on the cookie sheet 5 minutes before transferring to a wire rack to cool completely.
  7. To make the icing, combine the powdered sugar and lemon juice in a small bowl. Add Ripple Half and Half, one tablespoon at a time, while whisking. Continue adding Half and Half until icing becomes smooth and spreadable. If it becomes too runny, slowly add more powdered sugar until you reach the desired consistency.
  8. Spread icing over cooled cookies, and top with edible flowers.

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