Preheat the oven to 180°C (350F°). Brush the mushrooms and asparagus with olive oil and bake in the oven for 20 minutes. While that is baking, add the silken tofu, cashews, black salt, soy milk, nutritional yeast and turmeric into a blender. Blend for a minute until smooth. Heat the butter in a small saucepan. Pour the mixture into the saucepan, add the drop of Tabasco sauce and heat on medium to low heat, whisking frequently. It will thicken quickly, so if it gets too thick, add a splash of soy milk at a time to thin it out.