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 Potatoes Gratin

Ingredients

  •  
  • 2 1/2 lbs russet potatoes, thinly sliced
  • salt and pepper
  • 1 bunch of scallions, thinly sliced and separated by green and white
  • 1/4 cup vegan butter
  • 4 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp all purpose flour
  • 1/2 cup vegetable broth
  • 2 cups Ripple Unsweetened Original Milk
  • 2 tbsp nutritional yeast
  • 8 oz vegan cheddar cheese shreds, divided
  •  

Directions

  1. Preheat oven to 400.
  2. Spray a 9×13 pan with oil.
  3. Spread 1/3 of the sliced potatoes out in an even layer. Season with salt and pepper. Spread the 1/3 of the white portion of the scallion over the potatoes. Follow with the another 1/3 of the sliced potatoes and another 1/3 of the white onion then seasoning with salt and pepper again. Top with remaining 1/3 of potatoes.
  4. In a small skillet or saucepan, heat the vegan butter over medium heat. Add 4 cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.) Whisk in the flour, salt, garlic and smoked paprika. Continue cooking for 1 minute.
  5. Whisk in the vegetable broth followed by the milk. Add the nutritional yeast and and 1 cup of the vegan cheese shreds. Whisk vigorously to combine. Cook for another 5 minutes, whisking often.
  6. Transfer to a blender and blend on high for 30 seconds.
  7. Pour the cheese sauce over the potatoes, being sure to get into every nook and cranny. Top with remaining cheese and white onion slices, reserving the green pieces for when it’s finished baking.
  8. Cover with foil and bake for 45 minutes then remove the cover and bake for 15 minutes or until bubbly and the potatoes are soft.
  9. Top with green onion pieces and serve hot.

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