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

Overnight Baked French Toast Casserole

  • Prep Time: 20 minutes
  • Cook Time: 45-55 minutes
  • Servings: 8

Ingredients

  •  
  • 1 lb. gluten-free challah, cut into 1-inch cubes
  •  
  • For the Custard:
  • 2 cups Ripple Unsweetened Vanilla Milk
  • 1 cup pumpkin purée
  • 1/2 cup light brown sugar (or coconut sugar), packed
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons arrowroot starch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon fine sea salt
  •  
  • For the Pecan Topping:
  • 1 cup pecans coarsely chopped
  • 1/2 cup almond flour
  • 1/4 cup light brown sugar (or coconut sugar), packed
  • 1/4 cup vegan butter, melted
  •  
  • For the Icing:
  • 3/4 cup powdered sugar
  • 2 tablespoons Ripple Unsweetened Vanilla Milk

Directions

  1. Scatter the cubed challah in the base of a 3 QT casserole dish that has been coated with cooking spray.
  2. Make the custard- In a medium mixing bowl add the Ripple Unsweetened Vanilla Milk, pumpkin puree, brown sugar (or coconut sugar), vanilla, arrowroot starch, cinnamon, nutmeg, turmeric, and salt. Whisk thoroughly.
  3. Pour the custard over the bread. Use your hands to gently press down on the bread so everything gets evenly soaked.
  4. Cover dish with plastic wrap and place in the refrigerator overnight.
  5. The next day, remove casserole from fridge.
  6. Preheat oven to 350°F.
  7. Make the pecan topping- In a small mixing bowl, add the pecans, almond flour, brown sugar (or coconut sugar), and butter.
  8. Stir together to combine and sprinkle evenly over the top of the casserole.
  9. Bake until the casserole has set, and the top is golden brown, 45-55 minutes.
  10. Remove from oven and allow to cool for 5 minutes before serving.
  11. While casserole is cooling, make the icing.
  12. In a small mixing bowl add powdered sugar and Ripple Unsweetened Vanilla Milk. Whisk until smooth.
  13. Drizzle over casserole and serve.

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