Non-dairy alternatives are becoming more popular but face challenges with nutrition and flavor. Fermentation can enhance their taste, nutritional profile, protein bioavailability, and vitamin content, though current dairy starter cultures aren’t always suitable. This study tested the fermentation of seven non-dairy drinks using a newly developed vegan starter culture, examining the impact of carbohydrates and proteins on fermentation profiles. Plant-based drinks differed from dairy and within each other due to various characteristics such as buffering capacities, initial pH, carbohydrate and protein content as well as sensory characteristics. This necessitates tailored fermentation criteria and bacterial selection in order to produce plant-based fermented products which are accepted by consumers.