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

Vegan “Cheesy” Cauliflower Casserole

  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Servings: 8

Ingredients

  •  
  • 1 cup raw cashews
  • 1 large head cauliflower (about 2.5 lb.), cut into bite-size florets
  •  
  • For the Rosemary “Cheese” Sauce:
  • 2 cups Ripple Unsweetened Original Milk
  • ¼ cup fresh lemon juice
  • ¼ cup arrowroot starch
  • 2 shallots, peeled
  • 3 cloves garlic, peeled
  • 3 tablespoons nutritional yeast
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  •  
  • For the Topping:
  • 1 cup breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Italian seasoning

Directions

  1. Preheat oven to 400°F.
  2. Coat a 3-QT casserole dish with cooking spray. Set aside.
  3. Soak the cashews- In a small bowl combine cashews and 2 cups boiling water. Cover bowl with plastic wrap and let sit until soft,15-20 minutes.
  4. While the cashews are soaking, steam the cauliflower.
  5. Pour 1.5-2-inches of water into a 6-QT pot that will fit a steamer basket.
  6. Place the basket on the bottom and cover pot with a lid. Place pot on a stove set to high heat and bring water to a boil.
  7. Once boiling, turn heat to medium (water should be at a simmer) and place cauliflower florets into the basket.
  8. Cover pot with lid and steam for 7-10 minutes, until just fork tender.
  9. Uncover and remove cauliflower from pot and place into a medium bowl.
  10. Make the topping- In a small mixing bowl add the breadcrumbs, olive oil, and Italian seasoning. Stir to combine and set aside.
  11. Make the rosemary “cheese” sauce- Drain and rinse cashews (discard the water).
  12. Place cashews and all “cheese” sauce ingredients into a high-speed blender. Blend until the sauce is very smooth, 1-2 minutes.
  13. Pour sauce into a 2-QT pot placed on a stove set to medium-high heat.
  14. Cook, whisking constantly until sauce thickens and is hot, 5-6 minutes.
  15. Pour half of the “cheese” sauce on the bottom of the prepared casserole dish.
  16. Evenly scatter the cauliflower over the sauce.
  17. Pour the remaining “cheese” sauce on top of the cauliflower.
  18. Sprinkle prepared breadcrumbs over the top and cover with foil.
  19. Bake until mixture starts to bubble,15-20 minutes. Remove foil and bake for another 10 minutes or until breadcrumbs are golden brown.
  20. Remove from oven and let cool for 10 minutes before serving.

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