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Place the peaches in the blender. Add 2-3 tablespoons honey and puree until smooth. Pour into a glass measuring cup.
Clean out the blender and add the soaked cashews, 2-3 tablespoons honey, and ½ cup + 2 tablespoons fresh water. Blend until smooth. (Add more water a tablespoon at a time if you need to thin it out to get it smooth.)
Using a popsicle mold, layer the peach mixture and the cashew cream mixture until the molds are ¾ of the way full. Place the lid on the mold and add the sticks. Freeze for at least 6 hours, until solid.
To get the popsicles out of the mold you may need to run warm water on the bottom. You can then remove the popsicles and store them in a ziploc bag for longer storage. They will keep for 1-2 weeks. Enjoy!