The increasing awareness of healthy consumption worldwide has led to a growing preference for plant-based milks due to their rich nutritional content. Plant-based milk products are expected to gain popularity among consumers, especially those with lactose intolerance, calorie concerns, and hypercholesterolemia, as they offer a viable option for these individuals. Additionally, plant-based milks have the potential to respond to consumer demands for energy enhancement, anti-aging effects, and fatigue and stress reduction. This review study discusses the production stages of plant-based milks and evaluates the effects of these production steps on the final product. To prevent the growth of spoilage microorganisms, which can be facilitated by the nutrient-rich composition of plant-based milks, thermal processing requirements are examined. Innovative thermal and non-thermal technologies employed to inhibit the growth of spoilage microorganisms in plant-based milks are also discussed. With the advancement of innovative technologies, ensuring the microbial safety of plant- based milks while preserving their quality characteristics has become increasingly important. In conclusion, plant-based milks, which have become popular both globally and in our country, have a high potential for widespread use in the food industry, particularly when coupled with emerging technologies.