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Spanish Guacamole (Vegan Friendly)

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“Modified from If you want the guacamole vegan, omit the mayonnaise or use a non-dairy alternative. I use a combination of mayonnaise and sour cream.”
3 cups

Ingredients Nutrition

  • Guacamole
  • 4 avocados, peeled and pitted
  • 14 cup minced green olives (reduced from 1 cup and I used pimiento-stuffed green olives)
  • 4 garlic cloves, peeled and minced
  • 1 jalapeno pepper, stemmed, seeded and finely chopped (or any chili of your choice including green bell pepper if you want the guacamole mild)
  • 14 cup medium-dry sherry (can substitute sherry vinegar or lemon juice)
  • 2 tablespoons fresh parsley, minced (I added fresh parsley and fresh cilantro)
  • 14 teaspoon spanish smoked paprika
  • 12 cup mayonnaise (or more)
  • Garnish
  • lemon wedge
  • parsley (FRESH!) or cilantro (FRESH!)
  • smoked paprika


  1. Mash the avocados. Fold in remaining guacamole ingredients.
  2. Guacamole is best made as close to serving as possible.
  3. Garnish with the lemon, parsley and/or cilantro and smoked paprika just before serving.
  4. Store in an airtight container. Tip: I place a piece of wax paper or plastic wrap on the surface of the guacamole to stop the avocados from turning brown.
  5. Yield is estimated.

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