Homemade V8 Juice

A simple method on how to make your own V8 juice at home. Homemade V8 juice costs a fraction of the price and is loaded with nutrients from all the fresh vegetables. You control the flavors and the salt!

Last week before my flight out to California I bought my first V8 juice. I paid $4.29 plus tax for it thanks to the lovely price gouging at JFK. It was a last ditch attempt to get some vegetables in a pretty lack luster airport dinner.

How to Make Your Own V8 Juice

I’ve had the craptastic tomato juice airlines carry before.

Once as a “hmm, let me try that out since everyone on a plane seems to love this stuff” and many other times in the form a Bloody Mary after a lucky upgrade to first class here and there.

To be blunt, it’s disgusting.

I have a strong hatred towards jarred/canned tomato sauces and to me, that’s exactly what that stuff tastes like.

So I had high hopes for the V8 I purchased.

Fast forward 3 hours later and somewhere over the plains of Kansas, I broke it open, asked for a glass of ice and tried it out.

V8 Juice recipe for making your own V8 juice at home.

First thought: “hmm, not bad at all. A bit vegetabl-y but I guess that’s the point”.

It really is like drinking your vegetables, they don’t lie. Of course my immediate thought was “I totally need to try making this at home and tweaking it to my flavor/spice liking”.

So I made homemade V8 juice.

When you pile up all the vegetables that eventually end up being gulped down in a glass, it’s pretty impressive. Or weird, depending on how you look at it.

Yeah, I drank an onion. So what?

How To Make Your Own V8 Juice:

How to make homemade V8 juice for a fraction of the price of buying it in the store.

This is a little more involved than making a vegetable smoothie (like this detox green smoothie or this blueberry beet smoothie) or running some vegetables through a juicer – if you’re interested in juicing, check out my guide to juicing and then go and make this.

You want to cook, blend and then process the vegetables for the copycat V8 juice through a food mill (my mom always used this appliance to make tomato sauce – it brings such nostalgia every time I take it out of the cabinet) and then blend again.

There’s no master’s degree required or anything to make this juice (which is good because otherwise I couldn’t make my own recipe), just a few added steps to get a more juice like consistency that doesn’t lose any flavor (or nutrients!) at the same time.

And, if you’ve ever tried to go the easy route and just blend it up without the other steps, you’ll realize pretty quickly why the extra steps are worth it.

Trust me. Chewing something that’s supposed to be a drink is just gross.

That said, the main ingredients for this homemade V8 are simple:

  • tomatoes (obviously)
  • onion
  • garlic
  • beet
  • carrot
  • cucumbers

Then some other minor ingredients for flavor and freshness:

  • honey
  • Worcestershire sauce
  • tabasco
  • fresh parsley

Make your own healthy V8 juice at home with this easy copycat recipe.

The end result is a perfect balance between tomatoes, other flavoring vegetables and spice.

Rim it with some salt, throw it in a mason jar, squeeze some lemon on top and suddenly veggies become way cool.

Or, you’ve got one awesome base for a Bloody Mary, my favorite alcoholic drink!

Either way works.

Learn how to make your own V8 juice with this easy copycat recipe you make at home.

If these homemade hack kind of posts are your thing, be sure to check out these too!
Simple Homemade Pickles
How to Ferment Vegetables
How To Roast Chickpeas
How To Make The Perfect Healthy Smoothie
How To Make a Homemade Sports Drink

How To Make Your Own V8 Juice

How To Make Your Own V8 Juice

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

This easy recipe shows you how to make your own V8 Juice at home. A great alternative to the expensive store bought stuff and you can tailor it to your preferences.


  • 1 tablespoon extra virgin olive oil
  • 5 medium-large tomatoes, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic
  • 1 beet, chopped
  • 1 carrot, chopped
  • 1 tablespoon honey
  • 1 dash tabasco sauce
  • 1 dash worcestershire sauce
  • salt & pepper
  • 2 small cucumbers, chopped
  • 1/4 cup fresh parsley


  1. Add olive oil to a large pot over medium-high heat.
  2. Add everything except cucumbers and parsley to the pot and bring to a simmer.
  3. Cook on medium for about 30-45 minutes, stirring occasionally to help break down the vegetables.
  4. Season to taste with more salt, pepper, tabasco and worcestershire sauce as desired.
  5. Remove from heat and transfer to a blender.
  6. Add parsley and 1 cucumber.
  7. Pulse 2-3 times just to break up the chunks of vegetables remaining. The consistency should be like a thick, chunk soup at this point.
  8. Transfer from blender to a food mill.
  9. Using the smallest holed plate, run mixture through the food mill.
  10. Transfer the mixture back to the blender, add the remaining cucumber and blend for about 1 minute on high to get a nice smooth, juice consistency. It will still be thicker than a normal juice, but not chewy.


This would make a great base for a bloody mary. Also, feel free to play with seasonings as desired.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


    1. Running to the Kitchen Post author

      I know exactly what you mean! This doesn’t smell at all. It’s so fresh there’s none of that nasty tomato juice smell. :)

  1. Mai-Lis

    This sounds awesome! You’re smart with the simmering… I tried to make my own bloody mary mix the other day in my vitamix and I used raw tomatoes and it turned into a frothy mess. I’ll have to give this a try!!

  2. Averie @ Averie Cooks

    I havent had V8 in years b/c I am extremely sodium sensitive and just thinking about the stuff makes me retain water for 2 weeks :) I love that you made your own and can control the ingredients…and good point about NOT trying to shortcut this one and skip the cooking-down, food mill steps, etc.

  3. Meghan

    I definitely have to try this. My husband drinks a can a day everyday! It’s so much waste, and I’m sure I can make this tasty version for a fraction of the cost. I love your blog! You make all the food look so pretty and your blog design is fantastic. Did you design this yourself? Thanks for the wonderful recipes and great ideas.

  4. Julie @ Table for Two

    i always noticed that people only got tomato juice/V8 and ginger ale on flights..never understood why but homemade V8 just sounds so much better. to be honest though, i like the V8 splash ones cause i’m a sucker for sweeter juices but it’s still the V8 family so i still get the veggie servings! yum :)

  5. Julie @ Table for Two

    ugh so that previous comment didn’t phrase correctly.

    what i meant was: i never understand why people only get tomato juice/V8/ginger ale on flights NOT that i didn’t understand why homemade V8 is better. i clearly get why haha

  6. Mia

    look sooooo good!! can you make big batches of this to refrigerate for a few weeks? or does it go bad pretty quickly?

    1. Running to the Kitchen Post author

      So far, I haven’t kept any longer than 3 days b/c I’ve drank it so quickly! I’d imagine not wanting to keep it much past 5 days or so. It’s cooked and all through the simmering process but since everything was fresh and there aren’t any preservatives like in a bottled drink, I don’t think I’d push it much longer than that.

      1. Benny

        I’m curious, why not add the leafy green veggies that are on the V8 ingredient list? They’re good for you and the offer a distinctive flavor. Though, too much can be overpowering. You also left out celery, which is also flavorful. Lack of ce;ery and leafy veggies aside, your recipe appears to be one of the more realistic versions I’ve come across on the internet, or at least it includes more of the original ingredients found on the ingredient list on the side of the bottle.

        I can’t offer any advice on how long this juice will last before spoiling, but I did want to comment on what you said about preservatives in the canned version. There is ascorbic acid and citric acid in it. Ascorbic acid is vitamin C. Citric acid is/or can be used as a preservative, but it’s also used simply to add sourness to foods. It’s a natural ingredient and lemons and other citrus fruits are filled with the stuff. This is one canned, processed food that I wouldn’t be worried about when it comes to artificial ingredients. One trait that stands out to me in V8 is how tangy it is. I wouldn’t be surprised if much of this is due to those two ingredients, as both are sour/tangy. I’ve made a couple of versions of “Fake V8” and I found that adding a squeeze of lemon juice worked well for me. Come to think of it, I do have some citric acid in a bottle in my cupboard from some strange recipe I tried a long time ago. Maybe I’ll see if it works in my next V8 clone attempt. At least it will allow me to keep in the fridge for a week or so without it spoiling.

  7. Kari@Loaves and Dishes

    I order tomato juice when I fly because I’m hungry, and I have low blood sugar!!! The little bag with 3 pretzles in it just isn’t gonna do it.
    I don’t have a juicer, don’t want a juicer; so I love this method of getting juice.

  8. TastefullyJulie

    Cooking this is definitely the key. I love V8 and I love freshly juiced vegetables but I tried running this combination through the juicer once and it was almost puke-inducing. I’ll have to try it your way!

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  11. Cristine

    Sounds delicious! Just a thought though, don’t you lose nutrients during the cooking process?

    1. Valerie

      This is also my question. I’ve got a slow-juicer and would love to use it to make a V8 clone, but I really want to try to avoid cooking the veggies. Else why would I have splurged for the slow-juicer instead of a regular one?

  12. jukidu

    I tried this recipe and it tastes like marinara sauce. – so i’ll use it for pasta instead.
    I’m going to try another recipe with more greens.

  13. Shay

    I found a way to make the awesome drink in 10 minutes. I blended half the ingredients in my nutribullet, then poured them in my twenty-five dollar blender (the coutainer for the nutribullet is too smal to add everything all at once), then repeated the process. After blending it all for about 20 seconds, voilà! I have a Vitamix 5200 on my “wish list” which would work just like a giant sized nutribullet but until I save about five hundred dollars my “compromise” works just fine.

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  15. Kay

    Sorry guys. I was very disappointed in this recipe. A lot of work for about 2 cups of juice and it was very thick and undrinkable. I followed the recipe exactly, even ordered the food mill. I may try it again and tweek some of the steps.

  16. Joe

    Send the ingredients through an Omega J800X juicer (don’t simmer because you’ll lose nutrients) and add half of a jalepeno (if you want some real heat). It will be more drinkable and won’t take as long to make. I make “V8” this way all the time.

    1. Amy

      I have the same Omega juicer and was looking for a good, homemade V-8 to try. I have tomato, carrot, beets, celery, kale, garlic, parsley and lime on my list. I will add a bit of jalapeno as well! Thanks for the tip! And yeah, there’s no way I would cook the nutrients out! Don’t you just love your juicer?!

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  18. Carmen

    Love this recipe. We don’t have a food mill. We put the ingredients in the vitamix, add extra water and seasonings and drink! Thanks for inspiring us!

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  20. Bridget

    If you happen to see this…i have a few questions. How many ozs does this make? How long does it keep? If I use a Vitamix, do I need to do the food mill step?

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  22. Kim

    Has anyone actually tried this compared to V8? The ingredients are nothing similar to V8. I just don’t want to buy all the ingredients and then not like it.


  23. Amanda (Amethystjean)

    This looks really good. I wanted to make v8 juice without a juicer so this is perfect. I wish I had gotten that food mill when I saw it at the second hand store but I have a a ricer, so I thought I would be wasting my money. Ah well. I guess I’ll have to keep an eye out for another. I don’t think this will go through the ricer

  24. Lauren

    What do you think about using the slow-cooker for the first step instead of simmering for 30-40 minutes?

    1. Running to the Kitchen Post author

      I’m sure that would work too! I just never use mine b/c I’m usually home so the slow cooker isn’t really a convenience for me.

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