This study evaluates plant-based milks as sustainable alternatives to dairy, focusing on their sources, health benefits and sensory attributes. The functional characteristics of selected plant-based milks, including viscosity and bulk density were assessed to determine their suitability for food applications. Emerging alternatives such as potato milk and pea milk were highlighted for their nutritional potential, allergen-free nature and environmental sustainability. Potato milk produced by blending cooked potatoes with water requires fewer natural resources. And it is free from lactose, gluten, soy and nuts. Pea milk derived from cooked split peas is rich in plant-based protein, low in sugar when unsweetened and supports satiety, muscle repair and digestive tolerance. Overall, the favourable sensory and environmental attributes of plant-based milks indicate strong consumer acceptability and potential for wider incorporation into sustainable food systems.