Prepare the Dough: In a large mixing bowl, whisk together flour, baking powder, and salt. Mix in melted vegan butter and dairy-free milk until the dough forms a smooth ball. Chill for 30 minutes.

Make the Filling: Thaw and squeeze spinach. Sauté onion and garlic in olive oil until softened, mix in spinach, spices, and vegan cheese, let cool.

Roll Out the Dough: Preheat oven to 392°F (200°C). Roll out the chilled dough to 1/8 inch thick and cut circles.

Assemble the Empanadas: Place filling in each dough circle, fold over, and crimp edges with a fork to seal.

Brush and Bake: Mix soy milk, olive oil, and turmeric, brush over empanadas and bake for 20 minutes until golden brown.

Cool and Serve: Let cool for a few minutes and enjoy warm or at room temperature.