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 Onion Dip

This dairy-free rich and creamy dip, a take on French onion soup, is baked until golden brown and bubbly. It’s perfect for sharing – on movie night, for the big game or to bring to a potluck party.

  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour
  • Serves: 4

Ingredients

  • 2 tbsp olive oil
  • 3 cooking onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp finely chopped fresh thyme
  • 1/2 tsp each salt and pepper, divided
  • 1/2 tsp brown sugar
  • 1 cup Ripple Half and Half Original
  • 1 cup silken tofu
  • 3 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp organic vegan Worcestershire sauce
  • 2 tsp tamari sauce
  • 1/2 cup grated vegan Parmesan cheese
  • 2 tbsp finely chopped fresh chives
  • 1 pkg (8 oz) mixed crackers, for serving
  • 4 cups vegetable crudités, for serving

Directions

  1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook onions, garlic, thyme, and 1/4 tsp each salt and pepper for 3 to 5 minutes or until onions are slightly softened. Reduce heat to medium-low. Stir in brown sugar; cook for 20 to 25 minutes or until onions are golden brown and caramelized. Set aside.
  2. In blender, combine Ripple Half and Half Original, tofu, lemon juice, cornstarch, Worcestershire sauce, tamari and remaining salt and pepper; blend until smooth. Stir in reserved onion mixture, vegan cheese and chives.
  3. Transfer to greased 2-cup baking dish. Bake for about 15 minutes or until thickened and bubbling. Let cool completely. Serve cold with crackers and veggie sticks.

Tip

– Substitute soy sauce for tamari sauce if desired.

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