Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, mix the plant-based milk and lemon juice (this will result in vegan buttermilk). Add the oyster mushrooms and toss to evenly coat. Marinate in the buttermilk for 15 minutes, tossing halfway through. (The buttermilk may separate—this is totally OK. You can just whisk it back together if needed.)
In another large bowl, whisk together the flour, salt, paprika, pepper, garlic powder, and onion powder.
Take a mushroom from the buttermilk mixture and toss it in the flour mixture. Shake off the excess flour, then dunk it back into the buttermilk mixture, and then again in the flour mixture.
Set aside on the prepared baking sheet in a single layer or on a plate if using the air fryer. repeat with the remaining mushrooms, giving each a double coating.
Spray the mushrooms generously with cooking spray on all sides. Bake for 10 minutes, flip, spray the tops with more oil (making sure to coat any powdery spots), and continue to cook for another 8–15 minutes, until golden brown and crispy.