Make the vegan buttermilk by combining plant based milk and vinegar. Stir well and set aside for 10 minutes.
Blend the cornflakes into bread crumbs texture. Add soda bicarbonate and mix of spices, then set aside.
In a bowl measure the flour, then add a bit of the vegan buttermilk at a time until well combined and lump-free.
Add the oyster mushrooms simply cleaned with a damp cloth to the batter, coat them well and allow to rest for 30 minutes in the buttermilk mixture.
Take one mushroom out and coat it well into the corn flakes mixture, then arrange it in the air fryer slightly oiled.
Continue until you have formed one layer of mushrooms in the air fryer.
Cook for 15 minutes at 180°C (350°F) turning the mushrooms at half time.
Repeat the previous steps with all the mushrooms left.
Before serving, just pop all the mushrooms back in the air fryer for a couple of minutes so they're all hot and crispy.
Enjoy the air fried oyster mushrooms with your favourite dipping sauces :)