Copycat V8 Juice

8 carrots, cut into chunks
4 stalks of celery, cut into chunks
6 tomatoes, cut into chunks
1 bunch of fresh spinach
handful of parsley
1/2 medium white onion
1 fresh beet, cut into chunks
2 cloves fresh garlic
Using a juicer or high power blender, add all of the ingredients and blend well.  Stir, chill, and serve.



  1. This sounds great! It never even occurred to me that I could make my own V8 juice. I’m going to give this recipe a try. Thanks!

  2. I always wanted to try to make a salt-less V8! They pack too much salt in their original and sodium reduced V8 drinks.

  3. you forgot to put some watercress, which grows wild in almost any temperate location that gets and stays wet

  4. Three things: 1) How much weight for the carrots (the ones available to me are very large, and 8 of those would be a LOT). 2) What kind of tomatoes? Can plum tomatoes be used? If so, how many of those? Again, the weight would help more than just a count. 3) Do you really mean 4 STALKS of celery, as you wrote, or should it be just 4 RIBS of celery? A stalk has about a dozen ribs, and the single piece that people would usually use is one of those ribs, not the whole stalk.

    Thank you.

  5. I agree with Phaw and chiieddy. A little more info would help on this one. Weights of ingredients or cup measure for carrots, Celery,

  6. After making this recipe I found out much less onion is needed. It tasted toooo much like onion. The onion recommended over powered all the ingredients. next time I will use much less onion and a couple more celery sticks. Also use large size tomato or tomatoes to equal the size of 6 large tomatoes

  7. I experimented and found that 1/4 red beet (with the greens), or 1/2 white beat instead both give a similar flavor and the red beet doesnt stain as much so less beet… also I find that (about 1 tbsp) of powdered onion is a good equivalent.

  8. I used a blender so the texture wasn’t great, but tasted good. I think its a recipe you might have to play around with to get right. You definitely need to add some seasoning (salt/salt substitute and pepper) or its fairly bland. I also would go easy on the onion and not add so much. I included some green pepper, a few teaspoons of lemon juice and a jalapeno.

  9. Yeah juicing an onion is like setting off a can of pepper spray in your house. Almost killed me haha.. Imagine cutting up onions and the feeling you get… times that but 20!

  10. Juicers usually separate the pulp from the juice. I would think this method using a blender would be too thick to be enjoyable, unless you strain the results.

    I like to add tobasco sauce to the low-sodium V8 in the cans, along with ice. Got so I don’t notice any lack of salt.

  11. I love the idia of making my own v8 juice at home how much of the ingreats do I need to make two quarts at a time?

  12. I have a champion juicer I found on craigslist a while back and used it instead of a blender. I’ll also admit I didn’t follow the recipe amounts exactly but did stay true to the spirit of the recipe.

    Very, very good stuff! I had a couple stalks of kale I added too – just some more green leafy stuff. Also, used just a touch of Braggs Aminos to get it to ‘pop’ a little more without using salt. it has like 1/10th the sodium (by measure).

    drank about a 12oz glass half an hour ago and am still buzzing – kind of like a wheatgrass jolt – something V8 has never done for me. Fresh squeezed is the only way to go! this will be a regular from now on. AND my cardiologist would be proud

  13. I read V8 has tomato, carrots, spinach, celery, lettuce and watercress, beets, and parsley. thats eight vegetables.

  14. I just got a Jack Lallane juicer for X-Mas and love it. I read all of your tips and combined them before I make it. Add less onion (1/4) , lemon wedge, less beet( 1/4 – 1/2) , watercress, a few lettuce leaves, 2 extra celery stalks, and a spash of Tabasco so you can omit or use less salt. Thanks guys. I’ll let ya know how the taste test goes soon!!

  15. Yeah, this recipe is a good base to start. I’ve made it a couple of times now. I use 1/4 of the onion, double the tomatoes, 1/2 the beets, and add two oranges and some blueberries to the mix. Very yummy. It’s all personal taste.

  16. as much as you like is a “bunch” , but I would start with as much as you would eat in a salad bowl as a “bunch”. not cooked…raw. it will juice nicely and add a wonderful earthy green to your drink.

  17. V8 doesn’t have onions or garlic in it. It also has watercress, which your recipe doesn’t have. And what happened to the salt? It’s essential.

  18. Don’t be a nay-sayer! What we are doing is providing an alternate to “dead food”; rather, live food filled with life and nutrients, not pasteurized, not cooked, not dead liquid from once living things. We are trying to offer advice on how to simulate tasty nutritious variants of store-bought “vegetable juice”, in a healthier, tastier, and more nutritious way. If this is too much for you to handle, get off this blog!

  19. here! here! this recipe (and indeed most) are about creating something delicious, healthy and original. If V8 was the perfect drink as is, I wouldn’t feel the need to make my own veg cocktail. I’d buy it. instead, I make delicious veg mixes, that are slightly different every time, using whats fresh and local

  20. Good Lord! Really?!? Come on folks, the recipe is just that…it is like any other recipe…you make adjustments to suit YOU & YOUR Faimlies preferences. Its a base to start with. If you want to nit pick then please by all means, just go buy the store V-8 juice. If you want to add salt then add it. I think the recipe writer ommited it because they were probably going for healthier or maybe they just dont like salt.

  21. v8 juce really has tomatoes? really…. if you gona use spinach, dont ,,,please dont ask how much is in a bunch,come on people,get a clue.is pretty simple get lots of vegetables them use a normal friken blender and after that drink the damm thing,i assure you that wherever you end with is gonna be nutritional,just do it

  22. I came right to this site looking for a way to make a V8 type drink with my new juicer. I figured I would make my very first juice something I really like. I don’t know why people are so condescending to others who ask how much a “bunch” of spinach is.I just recently learned how to cook though I could bake anything and everything. My grandmother taught me at an early age. Those are my fondest memories of my Grandmother. That and while she was showing me the secret to the best flaky pie crust she mentioned “by the way, always make sure you wear clean underwear when you fly. I looked at her and thought a minute and said…I think you mean when you drive right? She said no, I meant fly. I said..but when you crash, there isn’t much left of you. And she said without blinking..but if they find your underwear at least they will be clean. LOL I don’t know why I shared that but anyway, not all of us know how to “guess-ta-mate” ingredients. I still don’t know a lot and am slowly learning. Most may think it is common sense but there are those afraid to “mess” the recipe up and don’t have the money to “waste” precious food. Let’s stop being so judgmental and start being more helpful. It can’t hurt.

  23. Don’t be too hard on salt…it is a vital mineral, and has been proven NOT to raise blood pressure or any of the other nasties it is blamed for…if you have indigestion, you need more acid not less, so stick your finger in the salt a few time a day. Enjoy the added taste in food.

  24. ElisabethinCA that is exactly what I was going to say. Keep in mind some of you have been cooking much longer that others. Be Kind and Helpful

  25. SALT –
    Salt is a good thing. I love salt. That said, I and many others really have to watch how much salt I/they consume daily. Not for high blood pressure necessarily, but for water retention concerns.

    I have cardiomyopathy, and as such if I retain too much fluids, then fluids build around the heart and it can not pump efficiently. The more sodium I consume, the harder it is to rid the body of extra fluid. So please, when you arbitrarily jump on folks for their salt concerns, you now are a little better informed.

    Just fyi, the daily salt concern include knowing how much naturally occurring sodium in in foods.

    Just Sayin’

    BTW, the juice recipe is a pretty good starting point. Adjust to your own taste. If you want flavor, discover the wonderful world of spices, and don’t be afraid to experiment. Make small adjustments.


  27. You can also use a food mill instead of a juicer once the vegetables have been cooked.

  28. You don’t want to cook the juice. That would defeat the purpose. You want live raw juice to benefit you more. Cooking makes it lose its nutrients.

  29. Instead of salt, I pop a lemon (or two) in mine. It bursts the flavor and adds a little zip. I am a huge fan of some cucumber as well… Good basic recipe… the Greta thing about juicing, is you can add and subtract and clean out the fridge at the same time. Enjoy your juice!!!!

  30. How do you deal with the pulp. I choke when I try to drink it. Do I strain it or if i cook it and then reblend it will that get rid of the pulp. I have a blender and not a juicer.

  31. The juice is good but the onion is really strong. I added extra lemon too it and it’s really good

  32. People, don’t get so hung up on the “literal” recipe! I have been cooking for more than 50 years and I can say I have never followed a written recipe 100%. I always use more or less of recommended ingredients to suit my (or others) taste. I also add or eliminate ingredients to the recipe. I have excellent results, no complaints.. So take the recipe above, experiment and have fun!!

  33. This is a great recipe! But is miscategorized as a “copycat”. This is a nice rendition, not a replica as the copycat title leads one to expect.

  34. You CAN’T make this recipe in a blender. Well you CAN but will yield a couple of cups of juice and 5 lbs. of pulp. I used a Ninja, and only 4 carrots. The rest I followed closely and even added water to thin it. Pulp city.

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