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

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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 2Comparisons based on the water used to get the same amount of protein from Ripple and almond milk. LifeCycle Assessment of Non-Dairy Milk, 2022 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

Vegan Blackberry Mousse Tart with Raw Brownie Crust

  • Yield: 1 (9-inch) tart

Ingredients

  • Raw Brownie Crust:
  • 1 cup Medjool dates, pitted
  • ¾ cup walnuts
  • ½ cup blanched almonds
  • ¼ cup almond butter
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons unsweetened shredded coconut
  • ¾ teaspoon salt
  •  
  • Blackberry Mousse:
  • ¼ cup Ripple Original Plant-Based Milk
  • 1 teaspoon agar agar powder
  • 8 ounces fresh blackberries
  • 8 ounces non-dairy cream cheese
  • 1/4 cup maple sugar
  • 1 teaspoon lemon zest
  • 1 cup + 2 tablespoons coconut cream

Directions

  1. To make the crust, combine all ingredients in the bowl of a food processor and blend until mixture becomes a sticky, dough-like consistency. Press into the bottom of a 9-inch tart pan with removable bottom. Chill at least 30 minutes.
  2. In a small saucepan, bring plant-based milk and agar agar powder to a simmer over medium-low heat. Stir constantly until powder has dissolved, about 3-5 minutes. Remove from heat and cool.
  3. In a high-speed blender, combine the blackberries, non-dairy cream cheese, maple sugar, and lemon zest. Blend until smooth and creamy. Add agar agar mixture and blend until well combined. Fold in coconut cream.
  4. Pour mixture into prepared crust and use an offset spatula to smooth the top into an even layer. Refrigerate 8-12 hours.
  5. Once set, remove from tart pan, decorate as desired and slice. Serve immediately and return remaining to the refrigerator.

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