In a separate small bowl, add the olive oil, mayonnaise, almond milk and cornstarch (or amaranth powder). Stir with a whisk to combine.
First, dip each green bean into the wet mix and coat. Second, dip into the panko mix to coat. Third, transfer each bean to the baking sheet. As you dip the beans in the breadcrumbs, move in sections of dry breadcrumbs, as they will get wet the more you dip and they will not stick as well. Repeat for each green bean and add to the baking sheet in a single layer. Try to coat each green bean with the panko mix as much as possible.
Bake at 425 degrees for 12-14 minutes until browned and crispy. Serve immediately.
*For this recipe, I made a quick sauce by combining vegan mayo, Sriracha and a little lemon juice. Yum!