You don’t need a juicer to make juice! All you need is a high-speed blender and a nut milk bag to make healthy, nutrient-dense green juice in just a few minutes.
If you’re anything like me, you don’t love the feeling of a crowded kitchen. Clean, empty counters make me happy (is that weird). And one of the biggest space stealers? Small appliances. So I’ve made a rule that unless I have the cabinet space to actually store a kitchen tool, I’m not allowed to buy it.
Since moving to NYC where kitchen space is really tight, I’ve let go of my toaster and my microwave (spoiler alert: I don’t miss them!) … so it’s pretty hard to justify buying a juicer. But – I love green juice. And buying green juice is an expensive habit, to say the least.
Enter the ultimate green juice hack: how to juice without a juicer! All you need are two basic kitchen tools.
What You Need to Make Juice Without a Juicer
To make juice without a juicer you only need two kitchen tools: a high-speed blender and a nut milk bag!
A cheesecloth will also work instead of the nut milk bag, but you may need to layer the cheesecloth a few times (depending on the size of the mesh) so that the pulp doesn’t seep through the holes. I find that a nut milk bag is much easier because of its shape.
I usually make blender juice when I have a bunch of random leftover produce that I want to use up. With enough ginger (I’m obsessed) anything goes in my book! But what you add is totally up to you – choose your own adventure.
How to Make Juice Without a Juicer
To make juice without a juicer, all you have to do is add your fresh produce and water to a high-speed blender, blend, and then strain the mixture through a nut milk bag (or cheesecloth) to remove the fiber. Of course, you can totally drink the mixture as is, fiber included (hi, smoothie) but if you want real juice you’ll need to strain out the fiber. Enjoy!
Blender Juice Ingredients
Here are some of my favorite green blender juice ingredients, but don’t feel like you have to keep it totally green. I like to add carrots, beets, etc. sometimes too!
- Leafy greens. Kale, romaine, and baby spinach are my favorites. Super nutrient-dense.
- Ginger. All the ginger! Adds a kick and is anti-inflammatory.
- Green Apple. Relatively low in sugar but adds just the right amount of sweetness.
- Cucumber. Super hydrating and high in vitamin E.
- Celery. Rich in potassium, calcium, and vitamins A and C.
- 1 green apple, quartered
- 2 celery stalks, roughly chopped
- 1/2 cucumber, roughly chopped
- 1-inch piece of ginger (more or less to taste!)
- 2 handfuls of leafy greens (kale, baby spinach, spring mix)
- 1 cup of cold water, plus more if needed
- Add the prepped produce to a high-speed blender, adding greens last so they’re on top.
- Pour 1 cup of water over the produce and blend until completely pureéd. You might need to stop the blender and give everything a quick stir and/or add a bit more water to get everything moving.
- Place a nut milk bag (or cheesecloth: see notes) over a large bowl and pour the juice mixture into the bag. Carefully squeeze out all the juice into the bowl, leaving behind the pulp.
- Transfer the juice from the bowl to a large glass (or a pitcher if you want to save some for later). The juice is best consumed right away but will last up to 4 days in the fridge. I like to add a squeeze of lemon to the juice to brighten it up!
Using cheesecloth? Place a large piece of cheesecloth over the bowl so that all sides are covered (you may need to layer the cheesecloth a few times, depending on the size of the mesh, so that the pulp doesn’t seep through the holes). Slowly pour the juice mixture from the blender into the bowl lined with cheesecloth. Pick up the sides of the cheesecloth and bring it up to form a ball around the pulp. Gently squeeze out the juice.
Keywords: blender juice, blender green juice, juice without a juicer
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