<p>Yogurt is a dairy-based product made via lactic acid fermentation enabled by yogurt-related symbiotic cultures. An increasing number of people are coming to regard a plant-based diet as an important goal in support of good health and maximization of global food resources. Plant-based emulsions, which mimic the flavor, aroma, and texture of traditional dairy yogurt, are vegan substitutes for yogurt. Buckwheat, Amaranth and Quinoa are the most important pseudo-cereals. They have become increasingly popular in recent years due to their high protein content and the presence of storage proteins that are safe for individuals with celiac disease. Beyond protein, they are rich in dietary fiber and phenolic compounds, both known for their positive impact on health. Plant-based yogurts made from seeds and other plant sources offer additional benefits, such as the potential for probiotic enrichment, lower levels of saturated fat, and higher content of dietary fiber and essential minerals. These nutritional qualities support overall health and may help reduce the risk of chronic diseases commonly associated with sedentary lifestyles. In this review, we detail the role of buckwheat, Amaranth, Quinoa in the production of yogurt and its comparison with dairy yogurt, nuts, legumes and seed in contrast with its functional and phytochemical properties. Pseudo-cereals can be considered as a new alternative that provide additional flavor with nutritional benefits to the current market.</p>