Mix 1 cup of unsweetened almond milk with 1 tablespoon of apple cider vinegar and let it sit for 5-10 minutes to thicken.

In a large bowl, combine 1 cup of flour, 1/2 cup of cornstarch, 2 teaspoons of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of turmeric, kosher salt and black pepper. Whisk until well combined.

Dip oyster mushrooms into the buttermilk, then dredge in the flour mixture until evenly coated.

Heat vegetable oil in a skillet over medium-high heat. Use flour mix to test if the oil is hot enough; it should sizzle immediately.

Fry coated mushrooms in batches for 4-5 minutes until golden brown. Drain on paper towels.

In a saucepan, melt 2 tablespoons of vegan butter, add 1 cup chopped cremini mushrooms and 2 minced garlic cloves. Cook for 4-5 minutes, add 2 tablespoons of flour and whisk in 1 cup of almond milk until thickened. Season to taste.

Serve fried mushrooms drizzled with gravy and garnish with chopped chives.