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On almost every flight I take, I order a V8 from the flight attendant. Kind of random? Maybe. But it always hits the spot. When I’m at home, I don’t buy it because I can make homemade V8 juice recipe that’s fresher, less salty, and the perfect way to use up forgotten veggie scraps hiding in the back of the fridge.
If you enjoy cold-pressed juice recipes, try my carrot turmeric juice, detox green juice, and apple beet juice.
V8 Juice Ingredients
- Red beet: Adds a deep, earthy sweetness and gives the juice its rich red color.
- Cherry tomatoes: The base of this juice, bringing that classic V8-style flavor.
- Celery ribs: Adds a crisp, slightly salty flavor that gives the juice its signature savory edge.
- Carrots: Naturally sweet and mild, carrots help round out the flavor while adding vibrant color and balance.
- Garlic clove: Just a small amount adds a bold, savory kick and depth of flavor.
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How to Make Homemade V8 Juice
Making your own V8 juice at home is surprisingly simple. With just a handful of fresh vegetables and a juicer, you’ll have a bold, savory drink ready in minutes.
- Prep all produce by washing, peeling, and trimming as needed.
- Add softer ingredients like the cherry tomatoes, lime, parsley, and garlic to the juicer first.
- Add the celery, carrots, and beet.
- Juice until all ingredients are fully processed.
- Pour the fresh juice into a mason jar or glass of choice and add a pinch of Himalayan salt.
- Stir well and enjoy immediately for the freshest flavor.
If you make this homemade V8 juice recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Homemade V8 Juice
Jen HansardIngredients
- ½ lime peeled
- 1 cup cherry tomatoes
- ½ cup fresh parsley
- ½ garlic cloves peeled
- 2 celery ribs with leafy stalks
- 2 carrots
- ½ red beet
- 1 pinch Himalayan salt
Instructions
- Run the lime, tomatoes, parsley, garlic, celery, carrots and beet through a juicer in the order listed.
- Stir in the salt and serve immediately.
Recipe Notes
- Classic Flavor: For a taste closer to classic V8, stir in a few dashes of hot sauce and a splash of vegan Worcestershire sauce. Regular Worcestershire contains anchovies.
- Prep Tip: Chill the produce in the fridge overnight so the juice is cold straight from the juicer.
- Flavor Balance: Add more lime for brightness or more beet for a slightly sweeter, earthier juice.
- Storing: The juice separates as it sits, so stir before pouring. It’s best fresh, but keeps in a sealed jar in the fridge for up to 24 hours.
Nutrition
Common Questions
Yes. You can use a high-speed blender instead. Just blend the vegetables with a little water, then strain the mixture through a fine mesh sieve or nut milk bag to remove the pulp like I do in my blender green juice recipe.
It’s best consumed fresh but can be stored in an airtight glass container in the refrigerator for up to 24–48 hours. Natural separation is normal, so give it a good shake before serving.
Not always. Tomatoes, carrots, celery, and beets can usually be juiced with the skins on. Just make sure you give your veggies a good scrub. For citrus, remove the peel first to avoid a bitter flavor.
Yes, especially when it’s made with fresh vegetables and no added preservatives. It’s an easy way to add more nutrients to your day, yet whole fruits and vegetables should still be part of a balanced diet.
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Okay… this was better than V8 juice! It was super fresh and flavorful- I don’t think I can go back to the canned one. I could really see a Bloody Mary with this.
So glad you loved this recipe. If you try the Bloody Mary let me know!
I LOVE v-8 juice too! Haha! This recipe looks so good. I just made it with Flavor Bomb tomatoes (I get them at Costco) and it was sweeter than you probably make it yet I loved it! Felt so healthy — do you think I could make a bigger batch to enjoy all week?
It’s best consumed fresh but can be stored in an airtight glass container in the refrigerator for up to 24–48 hours. Natural separation is normal, so give it a good shake before serving.