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 Raspberry Breakfast Cookies

  • Makes: 22-24 cookies.

Ingredients

  • Wet Ingredients:
  • 7 ½ tbs Unsweetened Original Ripple Milk + 3 tablespoons of flaxmeal (for flax eggs)
  • 2 small bananas mashed ( ¾ cup ) cup Banana
  • 1 cup applesauce unsweetened (homemade applesauce works great for this)
  • ⅓ cup + 2 tbs Maple syrup
  • 1 ½ teaspoons Vanilla extract
  • ⅓ cup + 1 tbs almond butter
  •  

  • Dry Ingredients:
  • 2 cups of old-fashioned rolled oats
  • 2 ¾ cups oat flour
  • ½ cup pumpkin seeds
  • 2 tbs buckwheat
  • ⅓ Sunflower seeds
  • ½ teaspoon of sea salt
  • ⅓ cup of melted coconut oil
  • 1 teaspoon baking powder
  • 2 tbs cup chia seeds
  • ¼ teaspoon of cinnamon
  •  

  • Raspberry Jam for Cookies:
  • 2 cups of frozen raspberries
  • 1 tbs + 2 teaspoons of chia seeds
  • 2 teaspoons of maple syrup
  • Cook down until thickened

Directions

  1. Prepare a cookie sheet with a baking mat or parchment paper.
  2. Heat up the Ripple Unsweetened Original Milk. Pour into a bowl and the flaxmeal. Let sit for 5-10 minutes or until thickened. Whisk all of the dry ingredients together in a large bowl.
  3. Mash the bananas. Add the applesauce to bananas and mix well. Melt the coconut oil. Then mix in the remaining wet ingredients including the flax eggs once they’ve thickened up. Mix the wet ingredients into the dry ingredients. Keep the dough in a bowl and cover. Let sit in the fridge for up to 3 hours. (If you’re short on time, use the freezer. Put your freezer-safe bowl into the freezer covered for 1.5 hours. You want the mixture to harden up, but still be scoopable).
  4. While the cookie dough is chilling prepare the jam. For the jam use a small saucepan. Add the frozen raspberries and cook over medium heat stirring occasionally. Once the raspberries are no longer frozen using a spatula mash up the berries but don’t overdo it. Add in the chia seeds and the maple syrup. Mix until fully incorporated. Continue to cook the jam until it has thickened up. A thicker jam for this cookie is preferred, but you can add a bit of water to thin the mixture out if need be. If you choose to add water only add 1 tablespoon at a time. Let the jam cool.
  5. Preheat the oven to 350 degrees. Remove the cookie dough from the freezer or refrigerator. Using a large cookie scoop, scoop out some dough. Flat the ball with your hand and then place a thumbprint in the middle. Work the thumb around the print made to help define the print a bit more. Don’t overdo this because of the cookie might get overworked. Repeat this step until all of the cookies are on a tray (might need to bake two batches) Use an XL cookie tray to bake these cookies. If need be you might need to put the dough back to chill if it gets too warm too fast.
  6. Once all of the cookies are shaped and on the tray. Add a small scoop of jam to each cookie. Bake for 10-12 minutes or until slightly golden brown around the edges. Enjoy with a cup of coffee or tea in the am. These also freeze nicely. If you’re freezing these let them completely cool. Then add them to a cookie tray and don’t overlap them. Put them in the freezer and once they’re completely frozen remove and store in an airtight freezer-safe container. Best within 3 months.

What to read next

Matcha Protein Pancakes

Makes: 10-12 pancakes. Ingredients Dry Ingredients: 2 1/4 cups of flour 3 teaspoons of baking powder 2 teaspoons of matcha powder ½ teaspoon of sea salt 1-2 scoops of protein powder of your choice (pl

Sweet Potato Waffles

Makes: 6-8 waffles. Prep: 7 minutes. Cook Time: 15 minutes. Ingredients Dry Ingredients: 2 cups of all-purpose flour ¼ tablespoons of coconut sugar 1 ¼ teaspoon of baking powder ½ teaspoon baking soda

Acai Gradient Parfait

Ingredients 6 tbsp Chia Seeds 1 ½ cup Ripple Acai Milk 1 cup Ripple Vanilla Milk 2 Cups Mixed Frozen Berries (Strawberries, Blueberries, Raspberries & Blackberries) 1 Ripple Vanilla Yogurt Cup To