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 Cornbread and Cornbread Stuffing

  • Prep Time: 20 minutes
  • Cook Time: 1hr-1hr 35 minutes
  • Total Time: 1hr 50-2hr 5 minutes
  • Servings: 8-10

Ingredients

  •  
  • For the Cornbread:
  • 2 1/4 cups all-purpose flour
  • 2 cups medium grind cornmeal
  • 1 cup granulated sugar
  • 2 tbsp baking powder
  • 2 tsp kosher salt
  • 2 1/4 cups Ripple Original Milk
  • 2/3 cup olive oil
  • 2 tsp apple cider vinegar
  •  
  • For the Stuffing:
  • 1 recipe cornbread, cut into 2-inch cubes
  • 2 tbsp vegan butter
  • 2 cups yellow onion, diced
  • 2 cups celery, sliced
  • 2 cups Granny Smith Apple, cored and diced
  • 1 tbsp garlic, minced
  • 2-2 1/2 cups vegetable broth
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups pecan halves
  • 1 tbsp fresh sage, minced
  • 2 tsp fresh thyme leaves
  • 1 3/4 tsp kosher salt
  • 1 1/2 tsp ground black pepper
  •  

Directions

  • For the Cornbread:
  •  
  1. Preheat oven to 350°F.
  2. Coat a 9×13-inch baking pan with cooking spray. Set aside.
  3. In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, and salt.
  4. Whisk to combine.
  5. Add milk, olive oil, and apple cider vinegar to the dry ingredients.
  6. Whisk until just combined.
  7. Pour batter into the prepared baking pan and bake until the edges are golden brown and a toothpick inserted into the center comes out clean, 45-50 minutes.
  8. Let the cornbread sit out overnight to dry-out before cutting into cubes.
  •  
  • For the Stuffing:
  •  
  1. Preheat oven to 375°F.

  2. In a large skillet set over medium heat, melt the butter.
  3. Add in the onion and cook until soft; about 3-5 minutes.
  4. Add the celery, apples, and garlic.
  5. Continue to cook until the apples soften slightly, about 5 minutes.
  6. Remove from heat and set aside.
  7. In a large mixing bowl add the cubed cornbread, along with the apple mixture, cranberries, pecans, sage, thyme, salt, and pepper.
  8. Stir to combine.
  9. Begin to add in the vegetable broth 1 cup at a time and gently stir the cornbread to coat. The mixture should be wet, but not soggy.
  10. Transfer the stuffing to a 9×13-inch baking pan that has been coated with cooking spray.
  11. Cover with foil and bake for 25 minutes.
  12. Remove foil and bake until cornbread is golden brown, about 25 minutes.

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