Veganism has become popular in recent years and the demand for vegan products is increasing, especially due to the positive effects of plant-based diets on health. Since veganism can be defined as a diet or lifestyle that does not support the consumption of any animal food, protein-rich legumes occupy a large place in the daily diet of vegans. The health-promoting potential of probiotics in various forms has been recognized for years, and one of these health-promoting properties is their antihypertensive effect. In this context, the aim of this thesis is to develop some vegan food formulations, such as vegan mayonnaise-based salad dressings prepared using chickpea aquafaba and plant-based milk alternative (PBMA) fermented using lactic acid bacteria (LAB), showing antihypertensive effect. Microbiological, and quality characteristics and antioxidant properties of the formulations were determined. In addition, proteolytic activity and angiotensin-I converting enzyme inhibitory (ACE-I) activity experiments were carried out to control the antihypertensive properties of salad dressings. As a result, there are 107 CFU/ml bacteria in the final products. The quality characteristics of the formulations were compared with the literature. Consequently, the ACE-I activity of PBMA was enhanced by LAB fermentation and vegan mayonnaise was enriched with these high-value ingredients.