If you buy something from an Eater link, Vox Media may earn a commission. See our .When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”So, like many vegans, Moskowitz, a cookbook author and the chef-owner of the vegan restaurant Modern Love Brooklyn, learned to live without cheese. Even today, 32 years after she became a vegan, she isn’t all that interested in trying to replicate it. “We’re doing it the lazy way, like most people, probably, if...…If you buy something from an Eater link, Vox Media may earn a commission. See our .When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”So, like many vegans, Moskowitz, a cookbook author and the chef-owner of the vegan restaurant Modern Love Brooklyn, learned to live without cheese. Even today, 32 years after she became a vegan, she isn’t all that interested in trying to replicate it. “We’re doing it the lazy way, like most people, probably, if...WW…