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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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Run all ingredients except salt through your juicer in the order listed.
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Add a pinch of salt, stir well, and enjoy immediately for best taste and nutrition.
- For that classic V8 flavor: You can add a touch of honey, a splash of Worcestershire sauce, and a few dashes of Tabasco. It gives that signature sweet, savory, slightly tangy kick.
- Best juicer: For the freshest, most nutrient-rich juice, use a high-quality cold-pressed juicer (like the Nama J2 Cold-Press Juicer). It helps extract more flavor and nutrients from your vegetables.
- Chill your produce: Store all your produce in the fridge overnight before juicing. This naturally chills the juice so it’s refreshing straight out of the glass.
- Adjust the flavor: Add more lime for brightness or extra beet for a slightly sweeter, earthier juice.
- Stir before serving: Natural separation can happen, so give it a good stir or shake before pouring to bring everything back together.
Serving: 16 oz | Calories: 112 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Sodium: 195 mg | Potassium: 1059 mg | Fiber: 7 g | Sugar: 13 g | Vitamin A: 23694 IU | Vitamin C: 88 mg | Calcium: 113 mg | Iron: 4 mg
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.