Ripple Effect
X

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.

Learn More

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

Learn More

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

Zucchini Noodles with Pumpkin Sauce

Ingredients

  •  
  • 1 cup walnuts
  • 4 tbsp vegan butter
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 2 teaspoons fresh sage, minced
  • 1 cup pumpkin puree
  • Salt and freshly ground pepper, to taste
  • 1 cup cashews, soaked for 20 minutes in hot water
  • 1 cup Ripple Unsweetened Original Milk
  • 4 cups zucchini noodles
  • 1/4 cup vegan parmesan, plus more for serving
  •  

Directions

  1. Preheat the oven to 375°.
  2. Spread the walnuts on a baking sheet and toast for about 7 minutes, until golden. Let cool and roughly chop.

  3. In a medium saucepan, melt the butter. Add the shallot, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes.
  4. Transfer the mixture to a food processor. 
Add the pumpkin puree, cashews and milk and process until smooth. 

  5. Taste and season with salt and pepper to your liking. 

  6. Scoop the pumpkin puree into a medium skillet and cook over moderately medium heat until hot.
  7. Mix in the 1/4 cup of grated cheese. 

  8. Add the zucchini noodles and toss to coat thoroughly.

  9. Cook for 4-5 minutes or until the noodles are al dente.
  10. 
Season with salt and pepper.
  11. Transfer the pasta to bowls, sprinkle the walnuts and more parmesan.
  12. 
Serve immediately.

What to read next