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 Green Bean Casserole

Brimming with fresh green beans and tangy sour cream, this vegan spin on a classic dish is the perfect addition to your holiday table. And none of your guests will ever know the vegan difference. (We won’t tell if you don’t!)

Ingredients

  • 1 lb. green beans, trimmed and halved
  • 6 tbsp. vegan butter, divided
  • 1 shallot, rough diced
  • 8 oz. sliced mushrooms
  • 2 tsp salt + more to taste
  • 1 tsp garlic powder
  • Freshly ground black pepper
  • 1 16 oz container Ripple Sour Cream
  • 2 tsp vegan Worcestershire sauce
  • 6 oz crispy onions

Directions

  1. Preheat oven to 350°.
  2. Prepare an ice bath: In a large pot of boiling water, add green beans and cook until bright green and soft yet still crispy, about 7-10 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
  3. In a large skillet over medium heat, melt 2 tablespoons butter. Add shallot and cook, stirring occasionally, until tender, about 5 minutes.
  4. Add mushrooms and season with 2 tsp salt, garlic powder and pepper. Cook, stirring often, until mushrooms are golden, about 5-7 minutes more.
  5. Stir in sour cream and worcestershire sauce until combined then remove from heat and add in green beans and half of the crispy onions, mix to coat.
  6. Transfer to an 8×8 in dish and cook for 20-30 minutes or until bubbly.
  7. Top evenly with remaining onions and bake for another 5 minutes.

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Caramelized Onion Tart

Makes: 12 servings. Ingredients For the Crust: 1 ½ cups all-purpose flour 10 tbsp oil 1 tsp sugar salt 6 tbsp ice water, or more as necessary   For the Filling: 1/4 tbsp olive oil 2 large sweet o