<p>Global demand for functional foods has increased markedly, driven by growing interest in probiotics, prebiotics, and postbiotics due to their scientifically supported health-promoting properties. Probiotic beverages (PB) constitute a dynamic and fast-growing segment of this market. While most PB are dairy-based (DPB) and generally well accepted, certain population groups—such as individuals with lactose intolerance, milk protein allergies, or those following plant-based diets—are unable or unwilling to consume dairy products. Consequently, non-dairy probiotic beverages (NDPB) have emerged as promising alternatives, comprising a diverse array of fermented and non-fermented matrices that offer comparable health benefits. This narrative review integrates classical and emerging perspectives on probiotics, prebiotics, and postbiotics, with a particular focus on the formulation and functionality of NDPB. It examines the microbial strains commonly used as probiotics and provides a comprehensive overview of commercially available NDPBs and products in development. Additionally, the review outlines technological considerations, regulatory challenges, and evolving consumer trends shaping this product category. NDPB contribute significantly to the democratization of functional foods by offering probiotic, prebiotic, and postbiotic benefits beyond traditional dairy systems. These beverages support gut health and overall well-being, making them relevant to health-conscious consumers and those with specific dietary needs. However, key formulation challenges remain, particularly related to the viability of probiotic strains in plant-based matrices and sensory acceptance. Addressing these constraints through advanced food technology and strain selection will be critical to enhancing product stability, consumer satisfaction, and long-term market success.</p>