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

Butternut Squash Mac and “Cheese”

Ingredients

  • ¾ cup cashews
  • 2 cups butternut squash, diced
  • 1 medium russet potato, peeled and diced (about 1 cup)
  • 1/2 onion, quartered
  • 1/3 cup Ripple Unsweetened Original Milk
  • 3 tbsp nutritional yeast
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dijon mustard
  • 2 1/2 tsp apple cider vinegar
  • a few dashes of your favorite hot sauce
  • 16 oz dried pasta of choice
  • dried parsley, paprika, salt and pepper to garnish, optional

Directions

  1. Cover the cashews in hot water and set aside to soak for 30 minutes.
  2. Add butternut squash, potato and onion to a medium saucepan. Cover with water by an inch, lightly salt the water and bring to a simmer over medium heat. Cook until fork tender.
  3. Drain the vegetables and add to a high speed blender with all remaining ingredients except the noodles. Blend on high until completely smooth adjusting for your salt or spice preference as you go.
  4. Set sauce aside and cook noodles according to package directions. Drain noodles, return to pan then the cheese sauce to the noodles and stir to coat.
  5. If you desire, garnish with parsley, paprika, salt and pepper serve immediately either from the saucepan or transfer to serving dish.
  6. Enjoy!

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