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

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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 2Comparisons based on the water used to get the same amount of protein from Ripple and almond milk. LifeCycle Assessment of Non-Dairy Milk, 2022 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

Cheesy Vegan Cast Iron Pizza

  • Total Time: 45 minutes
  • Servings: 4-6

Ingredients

  •  
  • One 16 oz. pizza dough – homemade or store-bought
  • ¾ cup marinara sauce
  • 2 tbsp. olive oil
  • 3-4 slices of tomatoes, cut into quarters
  • Fresh cracked pepper
  • Fresh basil
  •  
  • For the Vegan Cheese:
  • 1 cup Ripple Original Plant-Based Milk
  • 1/2 cup soaked cashews
  • 1/4 cup firm tofu
  • 2 tbsp. tapioca flour
  • 1 tbsp. fresh lemon juice
  • 2 tsp. apple cider vinegar
  • 1 tsp. salt*
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2-3 tbsp. nutritional yeast*

Directions

  1. Start by soaking your cashews in water. You can do this overnight in the fridge in a bowl of water, or bring 2 cups of water to a boil, then allow the cashews to soak in the hot water for 20 minutes.
  2. Preheat oven to 425°F. Place your cast-iron skillet in the oven to allow it to heat up at the same time.
  3. Meanwhile, prepare the vegan cheese. Rinse & drain the cashews, then add them to a high-powered blender with the remainder of the cheese ingredients. Blend until smooth and evenly incorporated.
  4. Pour the cheese mixture into a pot over medium heat, then continue stirring until it starts to come together. After 5-10 minutes, the cheese will begin to firm up and become stretchy. Once this happens, remove from heat and set aside.
  5. Carefully remove your cast iron from the oven using oven mitts as it will be VERY hot. Spread the olive oil around the bottom of the pan evenly, then carefully line the pan with the pizza crust, crimping the edges to create a crust.
  6. Spread the marinara sauce over the pizza, then top with tomato slices along with any other toppings you wish to add.
  7. Drop spoonfuls of the vegan cheese over top, then place in the oven for 20-25 minutes until crust is slightly brown and sauce is hot and bubbly.
  8. Remove from the oven and allow to cool slightly, then top with cracked pepper and fresh basil. Slice and enjoy!

*Note: for a “cheesier” taste, add in additional nutritional yeast, 1 teaspoon at a time. Adjust salt to taste.

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