The invention discloses a method for producing vegetable fat microcapsules. The method comprises the following steps: removing seed coats from oilseeds, pulverizing, sieving or performing wet milling; performing enzyme deactivation on the pulverized raw material, adding drinking water, and adjusting the material-liquid ratio at 1:(10-15); adding 1.0-1.5% of flavor enzyme, 0.5-1% of cellulase and 0.5-1% of pectinase by mass of the raw material, performing enzymolysis for 3-5 hours, filtering to remove impurities, diluting the stock solution by 4-5 times, adding excessive cyclodextrin in an amount which is 4.5-5 times of the mass of the raw material, stirring at a constant temperature of 30-45 DEG C for 1.5-3 hours, refrigerating in a refrigerator at a temperature of 4 DEG C for 24 hours, taking out, performing vacuum filtration, and drying at a low temperature to obtain the vegetable fat microcapsules in the shape of white powder. The method is simple, can be used for reducing the labor intensity and facilitating mechanized and automatic production, and the product is stable in properties and easy to store and transport.