Ripple Effect
X

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.

Learn More

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

Learn More

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 Raspberry Lemon Scones

  • Makes: 6 servings

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • ¼ cup coconut oil, solid but creamy
  • 1 cup fresh raspberries
  • 1 tablespoon lemon zest
  • 1 cup Ripple Vanilla Half and Half
  • Turbinado sugar

Directions

  1. Preheat oven to 400°F.
  2. Combine flour, baking powder, sugar, and salt in a large bowl.
  3. Cut in coconut oil with a pastry blender, two knives, or rub in with your fingers, until the mixture turns into fine crumbs.
  4. Fold in raspberries and lemon zest. Stir in Ripple Vanilla Half and Half to form a soft dough. Turn onto a lightly floured sheet of parchment paper, form into a 7-inch round, and chill 15 minutes.
  5. Cut chilled dough into 6 wedges. Sprinkle generously with turbinado sugar, and place on a baking sheet lined with parchment paper.
  6. Bake 25 minutes or until golden. Serve warm.

What to read next

Vegan Chocolate Hazelnut Protein Muffins

Makes: 9 muffins Ingredients 2 large bananas, mashed 3 tablespoons chia seeds 1/2 cup Ripple Unsweetened Original Milk 1/4 cup chocolate hazelnut butter 1/3 cup unsweetened applesauce 2 scoops Ripple

Vegan Lemon Bars

  Ingredients   Crust: 1 1/2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1/2 cup vegan butter 1/4 cup Ripple Vanilla Milk   Lemon Curd: 2/3 cup lemon juice 1/2 cup sugar 1/4

Vegan Salted Caramel Brownie Skillet

Makes: 8 servings Ingredients 1 cup all-purpose flour 1 cup sugar 1/2 cup unsweetened cocoa 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/2 cup Ripple Chocolate Milk ¼ cup plus 1 tablespoon melte