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 Spinach Artichoke Spread

This vegan twist on a classic is made with tofu and Ripple Half & Half Original for a silky smooth and creamy base without the dairy. Serve with baked pita chips or your favorite crackers.

  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes
  • Serves: 8
  • Skill level: Beginner
  • Dairy-Free, Egg-Free, Vegan

Ingredients

  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1/4 tsp each salt, pepper and hot pepper flakes
  • 6 cups spinach
  • 1 jar (6 oz) artichoke hearts, drained and rinsed
  • 4 oz silken tofu, drained
  • 1/2 cup Ripple Half & Half Original
  • 2 tbsp large flake nutritional yeast
  • Pinch paprika
  • 1 green onion, thinly sliced

Directions

  1. Preheat oven to 400°F. Heat oil in cast iron skillet set over medium heat; sauté garlic, onion, salt, pepper and hot pepper flakes for 2 to 3 minutes or until onion is softened.
  2. Add spinach; sauté for 2 to 3 minutes or until spinach is wilted. Squeeze out any moisture.
  3. Transfer to food processor along with artichoke hearts; pulse until chopped. Add tofu, Ripple Half & Half Original and nutritional yeast; pulse until well combined.
  4. Scrape into cast iron skillet. Bake for 25 to 28 minutes or until heated through and bubbling around edges. Sprinkle with paprika and green onion.

Tips

– Add 1 tbsp lemon zest to spinach mixture for a lemony twist.

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