In a mixing bowl, combine almond milk and apple cider vinegar. Let it sit for 5-10 minutes.

In another bowl, whisk together all-purpose flour, cornstarch, sweet paprika, garlic powder, onion powder, turmeric, kosher salt, and black pepper.

Heat oil in a large skillet over medium-high heat until it reaches around 350°F.

Dip each oyster mushroom into the buttermilk, then dredge them in the seasoned flour mixture.

Fry the coated mushrooms in the hot oil in batches for about 4-5 minutes per side.

In the same skillet, add vegan butter, cremini mushrooms, and minced garlic. Sauté for 5 minutes.

Sprinkle flour over the mixture, stir, then gradually add almond milk while stirring until thickened.

Plate the fried mushrooms and drizzle the gravy over top, garnishing with chopped chives.