Can I Juice Wheatgrass In A Vitamix? | Clean, Simple Steps

Yes, wheatgrass can be processed in a Vitamix by blending with water and straining to yield a smooth green shot.

What You Can Expect From A High-Speed Blender

Wheatgrass is tough, stringy, and loaded with insoluble fiber. A high-speed container can break those fibers apart, release the juice into added water, and suspend fine particles. To get a pourable shot, you blend with a small amount of water, then pass the mixture through a fine filter. You’ll keep most flavor and aroma while leaving behind the fibrous pulp.

That means the process works, though it isn’t identical to a masticating juicer. A slow juicer squeezes without dilution. The blender route trades a tiny bit of concentration for speed and convenience, which is handy when you only need a daily ounce or two.

Method	What You Get	Tools Needed
Blend + Strain	Vivid juice with light body; minimal pulp	Vitamix, cold water, nut-milk bag or fine mesh
Blend, Rest + Strain	Slightly cleaner cup; yields marginally higher	Same tools, plus 5–10 minutes resting time
Blend Into Smoothie	Thicker drink with all fiber retained	Vitamix, fruit/veg base; no filter required

Juicing Wheatgrass With A Vitamix: What Works

Fast, Repeatable Ratio

For one small shot, start with 30–40 g trimmed grass and 120 ml cold water. That 1:3 ratio spins smoothly, protects color, and gives you roughly 60–80 ml after filtration. Chill the water and container if your kitchen runs warm; bright color likes cool temperatures.

Step-By-Step Method

Rinse the blades of grass to remove grit. Add water to the container first, then the cut grass. Secure the lid. Start on low for two seconds, ramp to high, and blend 20–30 seconds until the mixture looks uniformly deep green. Don’t over-blend; extra heat can dull the flavor. This mirrors the blender-first, filter-to-finish approach the manufacturer recommends for green “juice,” where the puree is passed through a filtration bag to separate liquid from pulp (filtration bag guidance).

Place a nut-milk bag over a jug and pour the blend through. Squeeze gently to release the juice, leaving fibrous residue in the bag. If you prefer an ultra-clean sip, pass once more through a fine tea strainer.

Flavor Tweaks That Fit

A splash of lemon perks up the grassy notes. Ginger adds spice and soft warmth. If you want natural sweetness, pair the shot with an apple-cucumber chaser or spin the grass with half an apple before filtering. Vitamix’s own green juice recipes follow the same blend-then-strain flow for clean texture (ginger greens juice).

Yield, Taste, And Texture

Expect less yield than a dedicated wheatgrass press, since a blender extracts by shearing, not squeezing. The taste is bright and a touch lighter than a pure press, with minimal sediment when filtered well. If you like a bolder sip, reduce water to a 1:2 ratio and strain patiently.

Buying, Trimming, And Prep Notes

Pick vibrant, evenly green blades that stand upright. Yellowing tips or limp strands signal age. Wash quickly under cool water, shake dry, and snip near the base with clean scissors. Work in handfuls so clippings don’t tangle around the blades.

If you grow trays at home, harvest in the morning when the grass is perkiest. Store trimmed blades in a sealed jar lined with a dry paper towel for up to two days. Freshness matters for color and aroma.

Nutrition, Dilution, And Realistic Expectations

When you add water to spin the grass, you’re diluting the drink. That’s fine—filtration concentrates much of the good stuff again. A pressed ounce and a blended-then-strained ounce won’t match perfectly, yet both are lively and low in calories. If you want a data anchor, check neutral databases that list wheatgrass entries and products; they show broad ranges because serving sizes and forms differ (wheatgrass nutrition).

If calories or macros matter to you, packaged shots often sit in the 25–35 calorie window per serving, while powders vary widely based on density and scoop size. People sometimes react to strong green drinks with mild tummy rumblings. Start small—half an ounce—and see how you do before pouring more.

Curious about fresh juice in general? You’ll find a plain-language look at pros and trade-offs in freshly squeezed juices.

Make It Safe, Clean, And Repeatable

Food Safety Basics

Use cold water and clean tools. Wash produce under running water, keep raw sprouts off the cutting board, and drink your shot soon after pressing. If you’re pregnant, immune-suppressed, or managing a condition, talk to your clinician before adding concentrated greens to your routine. For general safety checks on herbs and supplements, government resources pull together cautions in one place (NCCIH safety hub).

Filtering Gear That Works

A nut-milk bag gives the best squeeze. A fine mesh sieve works in a pinch. Both are inexpensive and easy to wash. Keep one bag set aside only for greens so aromas don’t mingle with nut milks or fruit.

Noise, Heat, And Mess

Short blends limit heat and keep color sharp. Noise lasts under a minute and cleanup is simple—rinse the container, wash the bag, and you’re done. If you’d rather skip filters, spin the grass into a smoothie with cucumber, lemon, and apple.

Smart Add-Ins That Pair Well

Ginger, lemon, and cucumber are classics. Parsley, mint, and a few spinach leaves blend nicely too. Keep fat-heavy add-ins out of the shot—save avocado for a separate smoothie—so the sip stays bright and quick.

Sample Flavor Trios

• Wheatgrass + lemon + ginger (sharp and spicy)
• Wheatgrass + cucumber + apple (cool and sweet)
• Wheatgrass + mint + lime (fresh and zesty)

Troubleshooting: Cleaner Cup, Better Color

Cloudy cup? Strings in the sip? Use the quick fixes below to clean things up fast.

Problem	Likely Cause	Quick Fix
Cloudy or foamy	Over-blending warmed the mix	Blend 20–30 seconds; chill water and container
Stringy sip	Filter too coarse or bag packed	Filter twice; squeeze gently, not aggressively
Pale color	Old grass or long stand time	Use fresher blades; drink right away
Watery taste	Too much dilution	Lower water to 1:2; rest 5 minutes before straining
Low yield	Pressed too fast	Let pulp rest, then press again to recover drips

When A Juicer Makes Sense

A masticating or manual press shines if you’re pouring multiple shots daily or you prize maximum concentration. For occasional sips, the blender method wins on simplicity and cost—you’re using gear you already own. Some folks keep both: blender for smoothies and mixed juices, press for grass alone.

Step-By-Step Recipe Card

Small-Batch Wheatgrass Shot

Yield: one strong shot

1. Add 120 ml cold water to the container. Drop in 30–40 g trimmed grass.
2. Blend 20–30 seconds, ramping to high.
3. Pour through a nut-milk bag set in a jug; squeeze gently.
4. Optional: strain again through a fine tea strainer.
5. Serve right away with a lemon wedge.

Quick Answers For Home Cooks

Skip The Strainer?

You can, though you’ll be drinking a smoothie with fine pulp. If your goal is a shot that feels like pressed juice, the filter step is non-negotiable.

Powder Versus Fresh

Powders are dehydrated and behave differently in taste and texture. Handy for travel, yet not the same as a bright, fresh ounce.

Shelf Life After Pressing

Plan to drink right away. If you must hold it, cap a bottle, fill to the top, and chill for a few hours only. Fresh aroma fades quickly.

Want more background on how smoothies and pressed drinks differ? Take a look at our short guide on juice vs smoothie differences.