Place a medium, heavy-bottomed pot over medium heat. Add the beef and season with plenty of salt and pepper. Brown, crumbling with a wooden spoon or firm spatula. Transfer to a plate or bowl and set aside. Wipe out pot and return to medium heat.

Heat the ghee in the pot and add celery, onions, and garlic. Cook until onion is translucent and soft, about 5-7 minutes. Add the mustards and tomato and cook 1-2 minutes or until tomato is softened.

Pour in almond milk, add lettuce, and return beef to pot. Bring to a boil then reduce to simmer. Simmer 5-10 minutes.

Meanwhile, combine cashews, water, and nutritional yeast in a high-speed blender. Blend on high speed until very, very smooth. If you do not have a high-speed blender, see notes. Pour in cashew mixture to soup and stir.

Season soup with plenty salt and pepper. Continue to simmer until thickened and creamy but not too thick. Add a little more milk if desired. Top with fresh chopped parsley and fresh cracked black pepper to serve.