A growing number of consumers are choosing plant-based milk analogs, either for health reasons such as cow’s milk protein allergy, cholesterol content, and lactose intolerance or as part of a lifestyle preference. These products are derived from diverse plant sources such as legumes, cereals, nuts, and seeds, each contributing unique nutritional profiles. This chapter provides an overview of the nutritional composition of major plant-based milks, focusing on their macronutrient and micronutrient contents, bioactive compounds, fortification, and fermentation with probiotics aimed at improving their nutritional equivalence to dairy milk. Special attention is given to protein quality, fatty acid composition, and the bioavailability of essential vitamins and minerals. The review also explores recent advances in formulation, processing, and fortification that enhance nutritional value and health functionality. Overall, plant-based milk analogs represent a promising component of sustainable and health-oriented diets, though continued research is required to optimize their nutritional balance and long-term health outcomes.