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

Keto Vegan Peanut Butter Eggs

 

Ingredients

  • 3/4 cup coconut flour
  • 2 cups natural peanut butter
  • 1/3 cup monk fruit sweetener
  • 1-2 tablespoons Ripple Unsweetened Vanilla Milk
  • 2 cups keto chocolate chips (such as Lilly’s)

Directions

  1. In a large bowl, combine your coconut flour, peanut butter and monk fruit sweetener and mix until combined.
  2. Add Ripple milk, one tablespoon at a time, until mixture forms a smooth, cookie dough-like consistency. Refrigerate one hour.
  3. Form about two tablespoons of the chilled peanut butter mixture into egg shapes with your hands. Place on a large plate lined with parchment paper. Repeat with the remaining mixture, and freeze for one hour.
  4. In a medium, microwave-safe bowl, melt the chocolate chips. Dip each peanut butter egg into the chocolate, flipping to coat. Place back on the parchment paper and refrigerate until firm. 

What to read next

Vanilla Protein Pops

Ingredients For the Cake Pops: 3 Tbsp Almond Flour ¼ cup Ripple Vanilla Protein Powder 2 Tbsp Maple Syrup 1 tsp Ginger ½ tsp Cinnamon ½ tsp Nutmeg ¼ tsp Ground Cloves ¼ tsp Allspice ¼ cup Maple Cashew

Frozen Dairy-Free Cheesecake Bars

  Ingredients Makes: 9 servings Crust: 1/2 cup almonds ¼ cup walnuts 3/4 cup shredded coconut 3 medjool dates, pitted 2 tablespoons coconut oil 1 teaspoon ground cinnamon Pinch of sea salt Fillin

Vegan Protein Cookie Dough

Makes: 2 servings Ingredients 1 scoop Ripple Vanilla Protein Powder 1/2 cup almond flour ¼ cup almond butter ¼ cup maple syrup 2 tablespoons dairy-free chocolate chips 2 tablespoons vegan sprinkles Ri