Makes: 2 servings Ingredients 1 scoop Ripple Vanilla Protein Powder 1/2 cup almond flour ¼ cup almond butter ¼ cup maple syrup 2 tablespoons dairy-free chocolate chips 2 tablespoons vegan sprinkles Ri
Makes: 8 servings Ingredients 1 cup all-purpose flour 1 cup sugar 1/2 cup unsweetened cocoa 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/2 cup Ripple Chocolate Milk ¼ cup plus 1 tablespoon melte
Ingredients 9 lasagna noodles 3 cups jarred marinara (such as Rao’s) 8 oz. vegan ricotta 1/4 cup vegan parmesan 3/4 cup Ripple Original Half and Half 8 oz. frozen spinach, thawed and drained 1
Makes: 8 servings Ingredients 2 cups Ripple Vanilla Milk 2 teaspoons matcha powder ½ cup dairy-free white chocolate chips 2 teaspoons coconut oil Directions Commbine the milk and matcha powder in a bl
Makes: 6-8 servings Ingredients 2 cups freshly squeezed orange juice 2 tablespoons Ripple Half and Half (Original) 1 bottle (750ml) Prosecco, chilled 2 ounces orange liqueur Directions Mix together th
Combine Ripple Milk and cereal in a large bowl and set aside to soak for twenty minutes.
Combine the dragon fruit, mango juice, and white grape juice in a shaker, and shake vigorously to break down the dragon fruit.
Preheat oven to 350º F. Grease 2 (8-inch) or 3 (6-inch) round cake pans, and set aside.
In a bowl or large glass jar, mix together the oats, chia seeds, coconut, cardamom, and cinnamon.
In a small saucepan, whisk together Ripple Barista Blend, butterfly pea powder, maple syrup, and ashwagandha powder over medium-low heat until frothy. Serve warm.
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.