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

Creamy Panzanella with Summer Vegetables

Ingredients

  •  
  • 3 tbsp Ripple Unsweetened Original Milk
  • 1/4 cup vegan yogurt
  • 3 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • Few sprigs fresh parsley, minced
  • 1/2 red onion, thinly sliced
  • Kernels from 2 ears of fresh corn
  • 2 heirloom tomatoes, sliced into wedges
  • 1 cup yellow cherry tomatoes, sliced in half
  • 1 cucumber, thickly diced
  • Olive oil for drizzling
  • 4 to 5 cups cubed crusty bread (2 loaves)
  • Salt and pepper to taste
  •  

Directions

  1. Whisk together the milk, vegan yogurt, red wine vinegar, garlic, Dijon mustard and fresh parsley.
  2. Taste and season with salt and pepper to your liking. 

  3. Toss in the red onion, corn and cucumbers and let sit. 

  4. Preheat oven to 425°.
  5. Toss the bread cubes in olive oil and roast for about 10 minutes until golden and no longer squishy, but not too crunchy. 

  6. Add the tomatoes and cooled bread cubes to the dressing bowl and toss to coat.
  7. 
Let the salad sit to allow time for the bread to soak in the dressing or enjoy immediately for crunchier bread.

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