In a large pot, add the ghee along with the chopped onions and garlic. Cook for 2 minutes then add the ground beef. Cook until completely browned. Around 6-7 minutes.
Transfer the beef broth, coconut milk, diced tomatoes (drained), mustard, pickle juice, paprika and jicama. Stir and bring to a bowl then reduce heat to a simmer.
While the soup is cooking, make the dairy free queso by adding the hot water, cashews, nutritional yeast and xanthan gum. Blend on high speed for about 20-30 seconds until the mixture becomes thick.
Pour this mixture into the soup and stir until combined. As this heats the queso will melt into the soup.
Allow to simmer on low heat at least 45 minutes to an hour to cook the jicama. I actually like the crunch of the jicama not being completely cooked, so I will only cook 30 minutes.
Before serving top with shredded lettuce, bacon and pickle slices.