Heat olive oil in a large stock pot and saute the onion for 2 minutes.
Add the celery and cook for an additional 2 minutes.
Add the cauliflower, cashews, stock, and lemon and bring to the boil.
Reduce heat to simmer for 35 minutes.
Once cooked, allow to cool slightly and transfer to a blender. Blend until completely smooth,
Serve with cheese crumbled over the top.