Probiotic and prebiotic consumption positively affects human health. Foods enriched with probiotics are in demand due to their functional specialties. Traditionally, most probiotic products have been milk-based. But non-dairy foods enriched with probiotics are increasingly being used as probiotic carriers. This trend is driven by lactose intolerance, the high cholesterol content of dairy foods (considered bad by many), allergy-causing milk proteins, and the popularity of vegetarian and vegan diets. Fruits and vegetables, cereals, and various plant-derived foods are increasingly used as matrices for probiotics. These foods protect the viability of probiotic microorganisms against various stress factors throughout the product’s shelf life and provide them with a suitable environment to survive. This review provides a general view of the studies on the applicability of probiotics to non-dairy foods. We describe various probiotic-enriched products, such as fruit and vegetable juices, dried fruits, bars, chocolate, breakfast cereals, powders, olives, and jams.