The most widely used dairy substitutes are plant-based beverages, which can be produced using legumes as a suitable matrix. Prebiotic components such as resistant starch, and oligosaccharides are naturally found in legumes. Both fermented and non-fermented legume based beverages have been prepared successfully. The ideal culture for producing fermented beverages is with lactic acid bacteria. The fermented beverage have been found to contain several bioactive components in a more available form. These substances offer a wide range of significant physiological advantages, such as immune system and anti-inflammatory functions, as well as anti-cancer and metabolic regulation. Several beverages made from peas, legumes, beans are gaining popularity owing to their nutritional quality and also as a substitute for those who have allergy to lactose present in milk.