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

Savory Spring Scones

  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Servings: 16 scones

Ingredients

  • For the Scones:
  • 1 ¾ cups Ripple Original Milk
  • 2 tablespoons fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 5 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 2 ½ tablespoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ½ teaspoon powdered dry mustard
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅔ cup cold unsalted vegan butter, cut into ½-inch cubes
  • 8 ounces (2 cups) vegan cheddar cheese, shredded
  • 1 ounce (¼ cup) vegan parmesan cheese, grated
  • ¼ cup chives, snipped
  •  
  • For Topping:
  • 2 tablespoons Ripple Original Milk
  • 1 ounce (¼ cup) vegan cheddar cheese, shredded
  • 1 ounce (¼ cup) vegan parmesan cheese, grated

Directions

  1. Preheat oven to 350°F. Line 3 baking pans with parchment paper and set aside.
  2. To a small mixing bowl add Ripple Original Milk, orange juice, and apple cider vinegar. Whisk to combine and set aside.
  3. To the bowl of a stand mixer fitted with the paddle attachment add the dry ingredients: the flour, granulated sugar, baking powder, baking soda, salt, dry mustard, black pepper, and cayenne pepper. Turn to low and mix until combined.
  4. Add chilled butter to the bowl. Turn mixer to medium low and mix until butter is the size of peas.
  5. Add the milk mixture to the bowl. Turn to low and mix until dough just comes together.
  6. Add the cheddar cheese, parmesan, and chives. Turn to low and mix until just combined (Note: if the mixture seems dry, add additional Ripple Original Milk until dough comes together; it should not be wet).
  7. Lightly dust your work surface with flour. Dump the dough onto the flour and gently use your palm to press dough into a round that’s 1-inch thick. Use a 3-inch biscuit cutter to cut rounds.
  8. Place scones onto the baking sheet (5 per baking sheet). Re-shape dough once and cut out remaining scones.
  9. Brush tops of scones with Ripple Original Milk. Top with grated cheddar and parmesan cheese.
  10. Place scones in oven and bake for 20-25 minutes, or until golden and baked through.
  11. Remove from oven and let cool for 5 minutes on baking sheet before serving.

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