Our non-alcoholic Bloody Mary mocktail is made with fresh tomatoes for optimal flavor. Don’t worry though, you can also make it with good tomato juice. It is a savory drink that almost looks like a full meal with all the delicious garnish and believe me, nobody will mind that!
Non-Alcoholic Bloody Mary Mocktail
I’ve been DYING to make a non-alcoholic Bloody Mary mocktail for you guys, especially in time for Halloween! I mean, I did put together a list of our 25 favorite Halloween mocktails already but this is just another great one to add to the list.
It is the perfect savory drink (like our non-alcoholic vodka dirty martini) that really can become a meal in and of itself. I like to give mine all kinds of delicious garnish to eat along with this drink. Not only does it look pretty, but it is filling too!
It is pretty simple to make like our virgin margarita, which I love too. It’s not as easy as our 3 minute, 3 ingredient non-alcoholic gin and tonic, but still easy enough. It is also not overly sweet like our non-alcoholic White Russian mocktail so it is great for those savory loving folk.
Bloody Mary Garnish
The sky is the limit here with what you want to garnish your drink with. Although, I do have a few favorites that just go so well with the flavors of the mocktail.
- Maple bacon
- Deviled eggs
- Green olives
- Cheese cubes
- Pickled Beets (speaking of beets, my friend Marnie has a pickled beet Bloody Mary with no alcohol)
- Cucumber slices
- Celery stalks
- Pickle spears
- Chili salt to rim the glass or get super sassy and use Evolving Tables chili seasoning
My friend Eden from Sugar and Charm also has great ideas for how to build your own Bloody Mary bar at home. I also LOVE her gorgeous presentation with flowers in a wine glass!
How to make non-alcoholic Bloody Mary mocktails
Start by blending fresh tomatoes (or just add the tomato sauce here if using canned), cucumbers, shallot and chili that have been roughly chopped. Puree until smooth, about 1-2 minutes.
Strain the puree through a sieve then add a dash of hot sauce, celery salt, horseradish, gluten-free soy sauce and Worcestershire.
Finish adding the thyme, onion powder, black pepper and season salt to the tomato puree. On a plate, combine 1/2 tsp. salt and 1/8 tsp. chili powder.
Refrigerate the tomato mixture for 1-2 hours or until nice and cold.
Pro Tip: Be sure to strain the pureed tomatoes and cucumber so it gets all the pulp out.
Rim the cups you are using with fresh lemon juice then dip into chili salt. Add ice cubes and pour tomato mixture over top.
Garnish each cup with your favorite garnishes. I highly recommend celery, bacon, green olive, fresh cucumber and a pickle.
What do you use in place of alcohol for a Bloody Mary mocktail?
The great news is that you really don’t need to use anything in place of the alcohol in this recipe. It tastes wonderful without! We have used non-alcoholic Prosecco in other drinks but I wouldn’t recommend it here.
Is a Bloody Mary healthy?
A non-alcoholic Bloody Mary mocktail has got to be one of the healthiest drinks out there. I mean, with all the veggies, horseradish and no-alcohol, how could you go wrong?!
What’s the best Bloody Mary mix?
If you want to forgo making your own Bloody Mary mix, there are a few out there that will do. Still, none of them are as good as homemade.
How do you store leftovers?
Leftovers can be stored in the refrigerator for 3-5 days. The flavor only gets better!
If you love this drink, you are also going to love our other popular mocktails!
Grapefruit Mocktail with Rosemary and Honey
Lavender Lemonade and Limeade
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Non-Alcoholic Bloody Mary Mocktail
- 2 lbs fresh, ripe tomatoes
- 1 shallot
- 1 fresh hot chile
- 1/2 cucumber, seeded
- 1/2 lemon, juiced
- 1/2 tsp Real Salt
- 1/2 tsp celery salt
- 1/8 tsp season salt
- 1/8 tsp onion powder
- 1/8 tsp thyme
- 1/2 tsp black pepper
- 2 tsp gluten-free worcestershire sauce
- 1 tsp gluten-free soy sauce
- 1 tsp horseradish
- 1/2 garlic clove (optional)
- 1/2 lemon, cut into wedges
- dash of hot sauce
- Start by blending fresh tomatoes (or just add the tomato sauce here if using canned), cucumbers, shallot and chili that have been roughly chopped
- Puree until smooth, about 1-2 minutes
- Strain the puree through a sieve then add a dash of hot sauce, celery salt, horseradish, gluten-free soy sauce and Worcestershire
- Finish adding the thyme, onion powder, black pepper and season salt to the tomato puree
- On a plate, combine 1/2 tsp. salt and 1/8 tsp. chili powder
- Refrigerate the tomato mixture for 1-2 hours or until nice and cold
- Rim the cups you are using with fresh lemon juice then dip into chili salt
- Add ice cubes and pour tomato mixture over top
- Garnish each cup with your favorite garnishes. I highly recommend celery, bacon, green olive, fresh cucumber and a pickle.