A method for efficiently manufacturing a vegetable glycosphingolipid having reduced unpleasant odor using a barley-derived starting material is provided. The method for manufacturing a vegetable glycosphingolipid according to the present invention comprises an extraction step (2) for preparing a mixture with a non-halogenated alcohol-based solvent and heating the staring material mixture, and a fatty acid removal step (3) for removing fatty acids from the extract obtained in the extraction step (2).