For the dill runner beans, wash, clean, cut into pieces about 3 cm long, boil in salted water for 5 minutes and rinse with cold water.
Heat oil in a pan and fry the green beans in it for 5 minutes. Blend cashews, soy milk, cornstarch, garlic, pepper and salt in a stand mixer and pour to the green beans.
Bring to the boil once so that the sauce thickens, add the dill and season with lemon juice and salt before serving.
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