1. Lay out parchment or wax paper over a half-sheet pan or cookie sheet. Sprinkle lightly with soy milk powder.
2. In a large bowl, mix together soy milk powder, cashew butter, brown rice syrup, vanilla, and salt. Knead until a Play-Doh-like consistency forms. Divide dough into three parts.
3. Carefully stretch and pull the first part into a long rope shape, about 1 foot long and 1/2 inch wide. Place on the lined cookie sheet.
4. Working in the a bowl, knead 1/4 teaspoon turmeric into the second part of dough. Once it's dyed yellow, repeat the process of stretching and pulling it into a long rope shape, about 1 foot long and 1/2 inch wide. Place on the lined cookie sheet, about 1 1/2 inches away from the white section.
5. Working in a bowl, knead 1 teaspoon turmeric into the third part of dough. Once it's dyed orange, repeat the process of stretching and pulling it into a long rope shape, about 1 foot long and 1/2 inch wide. Place on the lined cookie sheet, between the white and yellow sections.
6. Carefully squeeze and press the three dough ropes together. Flatten with the palm of your hand to create one even, thick rope. Transfer to the freezer for 15 minutes.
7. Remove from the freezer, and using a sharp knife, cut into 32 even triangle shapes. Although candy corns can be eaten at room temperature, it's best to transfer to an airtight container, each layer separated with parchment paper, and store in the freezer. Before eating, let them thaw slightly.

Nutritional information for one candy corn
Source: Calorie Count [2]