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

Raw Pumpkin Cheesecake

  • Serves: 10-12 people.
  • Prep: 30 minutes.
  • Freeze Time: 4 hours+

Ingredients

  • For the Crust:
  • ¾ cup of almond flour
  • ¾ cup of gluten-free oats
  • ⅓ cup of shredded coconut flakes
  • 1/4 cup of walnuts
  • 2 teaspoons of cinnamon
  • 3 tablespoons of melted coconut oil
  • 1 tablespoon of vanilla extract
  • 10 medjool dates
  • 3 tablespoons of maple syrup
  •  

  • For the Pumpkin Date Caramel:
  • 20 medjool dates
  • 1 teaspoon of pumpkin pie spice
  • 1 cup of warm water
  • ½ cup + 1 tablespoon of Unsweetened Vanilla Ripple Milk
  • ⅓ cup + 1 tablespoon of pumpkin puree
  • 2 teaspoons of vanilla extract
  •  

  • For the Cashew Pumpkin Filling:
  • 1 ½ cups of soaked cashews
  • ¾ cup of maple syrup
  • 1 cup + 2 tablespoons of pumpkin puree
  • 1 ½ teaspoons of pumpkin pie spice
  • Zest of one lemon
  • 4 ½ teaspoons of lemon juice
  • ⅓ cup of cashew butter
  • ⅓ cup of coconut butter softened
  • 1 cup of Unsweetened Vanilla Ripple Milk
  • 1 tablespoon of vanilla extract
  • ¾ teaspoon of salt

Directions

  1. Soak the raw cashews overnight in water, enough to cover the cashews.
  2. For base melt the coconut oil. Prepare a 9 inch springform pan tracing the bottom of the springform pan with parchment paper and cutting it out. Using melted coconut oil brush the inside of the pan and parchment paper with coconut oil. Place the parchment paper in the bottom of the springform pan.
  3. Add the crust ingredients to a high-speed blender and pulse until fully blended 30-40 seconds. Press the base into the springform pan and up the sides. Place in the freezer for about 20 minutes while you make the pumpkin date caramel.
  4. For the pumpkin date caramel add all of the ingredients for the date caramel into a clean high-speed blender and change the setting to puree and blend. If you don’t have a puree setting just blend until creamy. The mixture should be somewhat thick and not too runny. Once the crust is frozen Remove the crust from the freezer and add the pumpkin date caramel. Place back in the freezer for 30-40 minutes.
  5. For the pumpkin filling drain the soaked cashews and set aside. Add all of the cashew pumpkin filling ingredients to a high-speed blender and blend until creamy 1.5-2 minutes. Adjust sweetness according to your preference.
  6. Remove the crust with the pumpkin date caramel layer from the freezer.
  7. Cover the pan and let set up overnight. The date caramel takes several hours to fully freeze.
  8. Once frozen remove from freezer and thaw for 15-20 minutes before eating.
  9. Store in a freezer safe container in the freezer for 1-2 weeks.

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