Abstract: As a significant category of plant-based dairy alternatives, nut-based plant milk has attracted extensive attention owing to its abundant high-quality proteins, unsaturated fatty acids, and bioactive components. However, its industrial production is still confronted with a series of challenges in quality regulation. This paper systematically reviews the classification, nutritional value and typical processing technologies of nut-based plant milk. It focuses on prominent problems encountered during processing and their root causes, including poor stability, difficult regulation of flavor and texture, nutritional imbalance, and the challenges in removing allergens and antinutritional factors. Furthermore, it summarizes the latest research advances in novel processing technologies applied to nut-based plant milk in recent years, covering emulsification and stability enhancement technologies, flavor and texture modification technologies, nutrient retention and fortification technologies, as well as allergen control and anti-nutritional substance removal technologies. The aforementioned novel technologies include high-pressure homogenization, enzymatic modification, microbial fermentation, ultrasonic treatment, non-thermal sterilization, and other processes. The purpose of this review is to provide a theoretical basis and technical support for technological innovation and industrial upgrading in this field.