Ripple Food

Ripple Effect
X

The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

When you choose Ripple, you are creating positive impacts that ripple through our world. As a Certified B corp, we are dedicated to building our business as a force for good. These are some of the real-time impacts of Ripple to date... or as we like to call it, the Ripple Effect.

Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Less Sugar
Consumed
 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
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

Vegan Lemon Poppyseed Bundt Cake

Recipe by Amanda Maguire for Pickles & Honey
picklesnhoney.com
  • Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Serves: 1 large 9-inch cake

Ingredients

  • For the cake:
  • 1 cup unsweetened plain non-dairy yogurt
  • ¾ cup coconut sugar
  • ¾ cup unsweetened applesauce
  • 1/2 cup Ripple Half & Half
  • 1/3 cup melted coconut oil, plus extra for greasing the pan
  • zest of 1 large lemon
  • 1½ teaspoons lemon oil
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 tablespoon poppy seeds

     

  • For the glaze:
  • 1/2 vanilla bean, split lengthwise and seeds scraped out
  • 1 cup organic powdered sugar, sifted
  • 2 tablespoons Ripple Half & Halfpinch fine sea salt

     

  • For topping:
  • lemon zest
  • sliced almonds

Directions

  1. Preheat the oven to 350° F. Lightly grease a bundt pan with coconut oil and set it aside.
  2. In a large mixing bowl, whisk together the yogurt, coconut sugar, applesauce, half & half, coconut oil, lemon zest, and lemon oil. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined, then fold in the poppy seeds.
  3. Transfer the batter into the prepared bundt pan. Bake for 40-45 minutes, or until the cake begins to pull away from the edges and a toothpick inserted into the center comes out clean. Let sit in the pan on a cooling rack.
  4. Once the cake is cool, make the glaze: Combine the vanilla bean seeds with the powdered sugar, half & half, and pinch of salt. Whisk until smooth.
  5. Remove the cake from the pan (if it doesn't come right out, you can use a small rubber spatula or knife to gently go around the edges of the pan to loosen any stuck sides). Carefully transfer the cake onto a serving plate. Drizzle with the vanilla bean glaze and sprinkle with lemon zest and sliced almonds.

What to read next

Scroll