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 White Chocolate Cranberry Tart

  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Chill Time: 5-6 hours
  • Servings: 8-10

Ingredients

  •  
  • For the Crust:
  • 1 1/4 cup gluten-free oats
  • 3/4 cup raw pecans
  • 1/4 teaspoon fine sea salt
  • 1/4 cup golden raisins
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  •  
  • For the Cranberry Curd:
  • 2 1/2 cups cranberries (fresh or frozen)
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 1 teaspoon orange zest
  •  
  • For the White Chocolate Ganache:
  • 10 oz non-dairy white chocolate chips
  • 1/2 cup Ripple Half & Half
  •  
  • For Garnish:
  • Candied cranberries
  • Mini meringues
  • Non-dairy white chocolate chips

Directions

  1. Coat a 9-inch tart pan with a removable bottom with coconut oil.
  2. In a food processor add oats, pecans, and salt. Pulse until coarsely ground. Add raisins, coconut oil, and maple syrup. Pulse until mixture looks like wet sand.
  3. Firmly press the mixture into the bottom and sides of the prepared tart pan.
  4. Place in the freezer to set for 15 minutes.
  5. While the crust is chilling, make the cranberry curd.
  6. In a 2-QT saucepan add cranberries, orange juice, honey, and orange zest. Place on a stove set to medium heat.
  7. Bring to a simmer and cook until cranberries pop and break down, 10-15 minutes.
  8. Remove from heat and use an immersion blender (or place in a blender) and process until mixture is smooth.
  9. Evenly spread cranberry curd in the base of the crust and place back into the freezer for 15 minutes.
  10. While the tart is chilling, make the ganache.
  11. In a medium mixing bowl add the white chocolate chips. Set aside.
  12. In a 2-QT saucepan placed over medium heat, bring Ripple Half & Half just to a boil.
  13. Remove from heat and pour over the white chocolate chips. Let stand for 1 minute then whisk until smooth.
  14. Remove tart from freezer and pour ganache over the top.
  15. Place tart in the refrigerator to set for a minimum of 5 hours, ideally overnight.
  16. When ready to serve, garnish with candied cranberries, meringues, and white chocolate chips.
  17. Slice and serve chilled.

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