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 Green Bean Casserole

  • Prep Time: 12 minutes
  • Cook Time: 20-27 minutes
  • Bake Time: 25-35 minutes
  • Total Time: 1hr-1hr 5 minutes
  • Servings: 4-6

Ingredients

  •  
  • 1 lb. green beans, trimmed and halved
  • 1/4 cup vegan butter, divided
  • 1 shallot, thinly sliced
  • 8 oz. crimini mushrooms, roughly chopped
  • 2 tsp fine sea salt
  • 2 tsp garlic, minced
  • 1/2 tsp ground black pepper
  • 3 tbsp all-purpose flour
  • 2 1/4 cups Ripple Unsweetened Original Milk
  • 2 tsp vegan Worcestershire sauce
  • 6 oz crispy onions
  •  

Directions

  1. Preheat oven to 350°F.
  2. In a medium mixing bowl prepare an ice bath. Set aside.
  3. In a large pot of boiling water, add the green beans and cook until bright green and soft yet still crispy, 7-10 minutes.
  4. Use a slotted spoon to transfer beans to the ice bath to cool, then drain and transfer to a large mixing bowl.
  5. Melt butter in a large skillet placed over medium heat.
  6. Add the shallot and cook, stirring occasionally, until tender, 3-5 minutes.
  7. Add mushrooms, salt, garlic, pepper, and Worcestershire sauce.
  8. Cook, stirring often, until mushrooms have cooked through, about 5 more minutes.
  9. Add flour and stir to coat the mushrooms.
  10. Add the milk and cook, stirring constantly until thickened, about 5 minutes.
  11. Pour mushroom mixture into the bowl with the green beans and add half of the fried onions. Stir to combine.
  12. Transfer mixture to an 8×8-inch baking dish and bake in oven until bubbly, 20-30 minutes.
  13. Top with remaining onions and bake for another 5 minutes. Serve warm.

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