1 ½lbspeachesfresh or frozen (about 3-4 large or 4-5 small peaches)
¾cupraw cashews. soaked for at room temperature for least 4 hoursor in the fridge overnight
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!
MAKE IT VEGAN: Use maple syrup instead of honey.MAKE IT NUT-FREE: Use coconut milk mixed with honey in place of the cashew cream.Either fresh or frozen peaches will work great here. Use maple syrup instead of honey to make these vegan. It is really important the cashews are soaked for this recipe. Sometimes to speed up the soaking process I pour boiling water over the cashews and let them sit for 30 minutes-1 hour.