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 ‘Meatballs’ with Creamy Tomato Sauce and Garlic Polenta

 

Ingredients

Polenta

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 quart low sodium vegetable broth
  • 1 cup polenta (coarse ground cornmeal)
  • 1⁄4 teaspoon ground black pepper

Sauce & Vegan “Meatballs”

  • 3 tablespoons olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 2 (15 oz.) cans low sodium tomato sauce
  • salt and pepper, to taste
  • 1 cup Ripple Original Half & Half
  • 12 frozen veggie meatballs, cooked according to package
  • Fresh Basil, chopped

Directions

  1. To make the polenta: heat the olive oil over medium-high heat in a medium pot. Add the garlic, and cook for one minute. Add the vegetable broth and bring to a boil over high heat.
  2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20-25 minutes stirring frequently until the polenta is thickened. Turn off heat and stir in pepper
  3. For the tomato sauce: heat olive oil in a large skillet over medium heat. Add onions and garlic and sauté two minutes, stirring constantly. Pour in tomato sauce and season with salt and pepper. Cook over low heat for 25-30 minutes, stirring occasionally.
  4. Remove from heat and stir in Ripple Half & Half.
  5. Salt and pepper to taste.
  6. To serve, place ¾ cup polenta on a plate. Top with 3 veggie meatballs and 1/3 cup tomato sauce. Sprinkle with fresh basil.

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