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An emerging trend is PBBs, which can be an affordable option for low\u2010income populations in developing nations and in areas where there is a limited supply of cow's milk. The PBB market is projected to reach a value of $7.3 billion by 2032, growing at a compound annual growth rate (CAGR) of 10.3% from 2023 to $2.8 billion in 2022. The increase of vegans around the world is the main factor propelling the PBB market's expansion. Cereals, legumes, nuts, and seeds are the sources that may be utilized for manufacturing vegetal beverages. The present possibilities and obstacles related to PBB development are explored in this review. This review summarizes novel insights on PBB, the use of novel ingredients, traditional and technologically advanced methods, health benefits, and risks related to consuming these beverages. This comprehensive review also briefly describes the production processes utilized for producing PBBs, the bioavailability of nutrients, their impact on gut microbiota, and the sustainability of PBBs for the circular economy. These insights are intended to assist scientists and food producers in choosing and refining appropriate processing techniques to enhance the nutritional attributes, shelf life, and consumer acceptability of PBBs.<\/jats:p>","DOI":"10.1002\/fsn3.71590","type":"journal-article","created":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T04:59:17Z","timestamp":1773032357000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Recent Advances in Plant\u2010Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives"],"prefix":"10.1002","volume":"14","author":[{"given":"Nabeel","family":"Ashraf","sequence":"first","affiliation":[{"name":"National Institute of Food Science and Technology University of Agriculture  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zunaira","family":"Arshad","sequence":"additional","affiliation":[{"name":"National Institute of Food Science and Technology University of Agriculture  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2236-3481","authenticated-orcid":false,"given":"Ahmad","family":"Din","sequence":"additional","affiliation":[{"name":"National Institute of Food Science and Technology University of Agriculture  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huma Bader","family":"Ul Ain","sequence":"additional","affiliation":[{"name":"University Institute of Diet &amp; Nutritional Sciences The University of Lahore  Lahore Pakistan"},{"name":"School of Food Science and Engineering Yangzhou University  Yangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4105-8615","authenticated-orcid":false,"given":"Esther Ugo","family":"Alum","sequence":"additional","affiliation":[{"name":"Department of Research and Publications Kampala International University  Kampala Uganda"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7632-5261","authenticated-orcid":false,"given":"Tabussam","family":"Tufail","sequence":"additional","affiliation":[{"name":"University Institute of Diet &amp; Nutritional Sciences The University of Lahore  Lahore Pakistan"},{"name":"College of Pharmaceutical Science Zhejiang University of Technology  Hangzhou P.R. 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