This study aimed to address challenges of colloidal instability and undesirable sensory properties associated with starch in pulse-based dairy alternatives by investigating enzymatic starch hydrolysis in faba bean milk (FBM). The effects of gelatinisation temperature (60-95 °C) and enzymatic hydrolysis methods (including single enzyme with α-amylase and a multi-enzyme blend containing α-amylase, pullulanase, protease, cellulase, xylanase and lipase) were evaluated on starch and sugar profiles, micromorphology, and rheological properties of FBM. Unhydrolysed FBM exhibited a larger median particle size (114.58 μm), while enzyme-treated samples showed a reduction in particle sizes (38.53-67.63 μm). Both enzymatic treatments resulted in an 85-92 % reduction in starch content, with glucose and maltodextrin levels remaining consistent across different gelatinisation temperatures and hydrolysis variations. Hydrolysis also enhanced colloidal stability by reducing dry sediment (9.55 %) and sedimentation rate (4.69 %/hr) by approximately 45 % and 59 %, respectively. FBM hydrolysed with the multi-enzyme blend displayed lower viscosity (0.07 Pa.s) and consistency coefficient (0.28 Pa.s