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 Machine Mac & Cheese

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Servings: 6-8

Ingredients

  •  
  • 4 ounces Lacinato kale, ribs removed
  • 8 ounces fresh spinach
  • 1 ¼ cups Ripple Kids Milk
  • ¼ cup (½ stick) unsalted vegan butter, melted
  • ¼ cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 lb. elbow macaroni
  • 8 ounces (2 cups) shredded vegan cheddar cheese
  • 2 ounce (½ cup) shredded vegan mozzarella cheese
  •  

Directions

  1. In a 4-qt pot, bring salted water to a boil over high heat.
  2. When water is boiling, add kale leaves and spinach. Cook for 3 minutes, then stir in the spinach (it helps to do this in batches). Cook for an additional 2 minutes, or until greens are tender.
  3. Use a slotted spoon or tongs to pull out the greens and put into a blender. (Note: Don’t drain the water because you’ll use it to cook the pasta).
  4. To the blender add Ripple Kids Milk, melted butter, flour, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
  5. Blend until very smooth. Taste, and adjust seasoning as needed. Set aside.
  6. Add the pasta to the boiling water, and cook until al dente according to directions on the package. Drain pasta and set aside.
  7. Return the pot to the stove. Add the “green machine” sauce and the cheese. Turn heat to medium-low and cook, stirring constantly until the cheese has melted, and sauce is thick and creamy, 2-3 minutes.
  8. Stir in macaroni. Divide between bowls and serve!

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