Common margarine contains high trans fats, and excessive consumption may increase the risk of developing cardiovascular and cerebrovascular diseases. To mitigate this, the present study used beeswax as a wall material to encapsulate Ganoderma lucidum polysaccharides (GLP) and developed a GLP emulsion gel with anti-fatigue effects as a cream improver. Properties of the GLP emulsion gel were determined using a zeta potential meter and laser granulometry, which confirmed that it had good rheology and stability. The GLP encapsulation process was optimized using single-factor and response surface methodology (RSM) experiments. Results showed that the GLP encapsulation rate reached a maximum value of 93.21% when the PGPR was 2.3%, the oil phase accounted for 58%, the emulsion temperature was 76 ℃, and the homogenization time was 5.7 min. Addition of the GLP emulsion gel to the plant cream resulted in a reduced particle size and significant increase in the homogeneity and stability of the emulsion. Texture analysis showed that plant cream hardness, viscosity, and elasticity increased by 22.58%, 9.23%, and 18.42%, respectively, with plant cream hardness reaching 14.28 gf. The absolute electrical potential increased to 28.26 mz, and the emulsion gel exhibited good freeze-thaw stability. Animal experiments confirmed that mice ingesting the GLP emulsion gel showed elevated blood urea nitrogen levels and whole blood lactic acid content and decreased hepatic glycogen levels in a dose-dependent manner, with significant anti-fatigue activity observed. These findings demonstrate that GLP emulsion gels can improve the processing characteristics of plant creams and provide support for future health food development.