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

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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 2Comparisons based on the water used to get the same amount of protein from Ripple and almond milk. LifeCycle Assessment of Non-Dairy Milk, 2022 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

Veggie Tostadas with Cilantro Lime Crema

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 10-12 tostadas

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup (1 small red bell pepper), diced
  • 1 cup (1 small) zucchini, diced
  • 1 teaspoon (1 clove) garlic, minced
  • ¾ cup canned black beans, drained & rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 10-12 tostada shells
  • ½ head iceberg lettuce, finely chopped
  • 1 large avocado, diced
  • ½ cup pickled onions
  • ¼ cup fresh cilantro, chopped
  •  
  • For the Cilantro Lime Crema:
  • 1 cup raw cashews, soaked in water overnight & then drained
  • ½ cup Ripple Unsweetened Original Milk
  • ¼ cup lime juice
  • ⅓ cup fresh cilantro, packed
  • 1 clove garlic
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt

Directions

  1. Make the cilantro lime crema: Add all ingredients to a high-speed blender. Process until smooth. Taste, and adjust seasoning as needed. Transfer to a bowl and place in the refrigerator to chill.
  2. To a 12-inch nonstick skillet over medium-heat, warm the oil.
  3. Add corn, bell pepper, zucchini, and garlic to the pan. Cook, stirring constantly until veggies are just fork tender, 5-6 minutes.
  4. Stir in the beans, cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes. Remove from heat and set aside.
  5. Assemble the tostadas by placing a small handful of lettuce on the base of the tostada. Add a heaping spoonful of the cooked veggies.
  6. Top with a drizzle of the crema and garnish with avocado, pickled onions, and cilantro.

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