Homemade “Ripple Milk”

  • Servings: 8
  • Difficulty: easy
  • Print

The first time I had ever heard of this was on a Facebook group called blenderize RN. Having a teenage boy on a blenderized/pureed diet can be difficult at times. Because of his complicated GI tract and minimal oral experience, it’s hard finding things he can and will eat without slowing his digestion down. Since Matthew drinks his formula, I wanted to increase his calories and protein without adding more formula but do it in such a way as to not upset his very restricted palate. Enter “Ripple” (aka split pea milk). Since everything I blend for him is homemade, I thought I would try making it myself. I added 1 cup to his normal formula recipe and he didn’t even notice. It was so easy and inexpensive, I just had to share.


  • 1 1/2 cups of cooked yellow split peas
  • 3 1/2 cups of water
  • 2 tsp vanilla (optional)
  • 4 pitted dates


  1. In a medium size sauce pan, bring 1 cup of dry yellow split peas and 4 cups of water to a boil.  Boil for 10 minutes on high then reduce temperature to simmer and cook until peas are soft (about hour).
  2. In the large Vitamix container, add ingredients in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and increase speed to Variable 10, then High.
  5. Blend for 1 minute or until completely smooth.
  6. Remove milk from blender and repeat steps 2-5 with remaining peas.

Food Tip: This recipe makes a total of 10 cups of milk.  It is thick so if you plan on drinking it, you may want to thin it out a bit.  With 75 calories per cup and 8 grams of protein, it makes an excellent addition to a blended diet.  It can also easily replace cows milk in baking for those who have a dairy free diet.  Milk will stay fresh in the refrigerator for about 4 days.

Time Tip:  Make the full batch and freeze extra milk in ice cube trays then store in labeled and dated freezer bags.  Each cube is about 1 once making measuring a  breeze.

Money Tip: One pound of dry split peas cost around 70 cents a pound at bulk food stores like Winco.  Ripple milk runs about $4.29 for 48oz.  Since I only used 1 cup of dried beans, I made 80oz for only 33 cents!

21 thoughts on “Homemade “Ripple Milk”

    1. Hi Jess. It tastes a lot like Soy milk. I add dates and vanilla so mostly I am tasting the vanilla. My son has a g-tube but I add it to his blended “milk” and he drinks it everyday and likes it.

    1. I haven’t made it in a regular blender but, because the peas are cooked, I’m pretty sure it would still be creamy. You may have to run it through a nut milk bag especially if it is to be used for a j-tube.

      1. thanks- i am just new to dairy free and this sounds yummy- some of the creamy nut milks don’t work as well without a vitamix

      2. Have you clicked through to the Vitamix website from my blog? They have more affordable ways to pay for them. It would really open up your choices in non dairy milks and tons of other whole foods recipes. Check out some of the other recipes I have when you have the chance. But, until then, please let me know how the split pea milk turns out.

      3. i just made a batch of the ripple in a breville blender and ran it for 2 60 second cycles and the milk turned out great- thanks again for the suggestions!

  1. I am unsure how you got 10 cups milk from 1 1/2 cups of cooked peas and 3 1/2 cups of water. Did you also use the water from the boiled peas?

  2. Excited to try this. Ripple claims to have a patent pending way of extracting the pea/bean taste and texture. Has anyone tried making it without the additional sugar of the 4 dates?

    1. Interesting. I could see them coming up with a patent on the taste but the texture can be dealt with simply by using a filtration bag. The Vitamix blends it so smooth that I don’t bother, though. No I haven’t tried making it without dates when using it for drinking. You could also just add the vanilla and see how you like it. I don’t mind the subtle pea taste. It is a lot like soy milk but without the high estrogen levels. When making it for g-tube patients there is no need to sweeten it. Please let me know how it goes.

  3. This looks FANTASTIC! I’m always trying to figure out how to reduce my plastic container consumption by making my own…you just saved me a boatload of time! BTW…I made yogurt out of the Ripple I bought at the store! Turned out GREAT!

    I used 1 quart of Van. Ripple unsweetened and heated this using my Instant Pot on Sauté to 180deg. Transferred the inner pot to the fridge for 25min to drop temp to 112. Transferred the contents to my Salton yogurt incubator. I pulled out 1/2 cup of the warm liquid and mixed in a packet of vegan yogurt starter, 2 tbsp chia seeds ground, and 1 tsp maple syrup (I felt I needed to add a little sugar for the bacteria to have something to play with :O) ) Left this in my yogurt maker over night – 8pm – 6am…and VOILA Thick Tangy Vegan Yogurt! YUM!


    1. Thank you! Wow! I will have to try your yogurt recipe with my homemade “Ripple” milk. Let me know it you get to it before I do and how it comes out. I’d love to try this out on my son. His taste buds are pretty limited. If I can get him to eat it, we could address his weight issue. He’s been sliding done his growth scale and I wan to limit the use of his g-tube.

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