The enhanced popularity of plant-based probiotic drinks can be linked to increasing lactose intolerance, trend towards veganism, and interest in functional foods that promote health and well-being. The present paper is a critical review of plant-based probiotic drinks sourced from fruits, vegetables, cereals, pulses, soy, and fermented drinks such as wine and beer. It discusses the advancements in fermentation methods, viability of health-promoting microorganisms, and synergistic benefits seen on combining probiotics with prebiotic fibers. Data indicate that the drinks can promote digestive well-being, increase immune response, provide antioxidant activity, and prevent harmful microbes. The discussion also includes consumer attitudes, market pressures, and palatability acceptability, which indicate a trend towards plantbased probiotic drinks. Although promising advancements have been made, challenges are in bacterial viability, industry regulations, and public awareness. Future studies must address optimization of formulating, expanding the scope of

clinical trials, and enhancing product shelf-life to cater to global demand. This study emphasizes the role of non-dairy

probiotic drinks as healthy and environmentally friendly alternatives to conventional dairy-based probiotics.