This chapter investigates enzymatic hydrolysis as a strategic tool for fortifying proteins in plant-based dairy alternatives, responding to the growing demand for these products. As the demand for plant-based dairy alternatives continues to rise, the need for effective protein enhancement becomes more important. Enzymatic hydrolysis involves controlled protein breakdown, offering a promising technique to elevate the nutritional and functional profiles of dairy alternatives. The chapter explores the principles behind enzymatic hydrolysis, detailing the selection of enzymes, reaction conditions, and the resultant impact on the physicochemical properties of fortified products. It highlights potential benefits such as improved protein digestibility and bioavailability, while addressing challenges and optimizing strategies for successful implementation. This inclusive approach aims to offer a comprehensive overview of the application of enzymatic hydrolysis for protein fortification, thereby contributing significant insights to the ongoing development of fortified dairy alternative foods. By doing so, this section serves as a valuable resource for advancing the knowledge base in the dynamic and rapidly evolving landscape of plant-based dairy alternatives.